Kumquat Nut Bread Recipes

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KUMQUAT PECAN BREAD



Kumquat Pecan Bread image

I saw this recipe on the Kumquat Grower's website and decided to make it. My husband and I really enjoyed it. The kumquat fruit is extremely juicy and tasty, with a sweet outer peel and slightly tart inner flesh. But pureeing the peel and pulp together offers a sweet, fruity addition that produces a wonderful loaf that can be served as a side dish, quick breakfast (topped with marmalade) or as a snack. You can use any chopped nuts, but most copies of this recipe listed pecans as the preferred nut, and it's what I used and think it worked out well.

Provided by Northwestgal

Categories     < 60 Mins

Time 1h

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

2/3 cup milk
2 beaten eggs
2 tablespoons oil
2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup pureed kumquat
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Lightly grease an 8x5-inch loaf pan.
  • To puree kumquats: wash the kumquats and cut each one in half. Remove seeds. Place kumquat halves in food processor and process until pureed; set aside. (I actually finely chopped mine rather than pureeing them, and it worked out just fine.).
  • In a mixing bowl, combine milk, eggs and oil.
  • In another bowl, mix flour, sugar, baking powder, salt, and baking soda. Add liquid mixture to the dry ingredients, and stir until moistened.
  • Fold in pureed kumquats and pecans.
  • Bake in a 350° oven for 50-60 minutes.
  • Cool and remove from pan.

KUMQUAT NUT BREAD



Kumquat Nut Bread image

Ever see kumquats in the grocery store & wonder what to do with them? I received them in a gift box of citrus fruit from Florida, and this is an excellent nut bread recipe that was in an enclosed flyer.

Provided by Mary Scheffert

Categories     Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

2/3 cup milk
2 eggs, beaten
2 tablespoons oil
3/4 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup kumquat puree
3/4 cup chopped nuts

Steps:

  • To puree kumquats, wash the fruits, cut in half& remove seeds.
  • Place the halved, de-seeded fruits in a blender or food processor; chop into small pieces.
  • Preheat oven to 350F; grease one 8x4x2" loaf pan.
  • In a mixing bowl combine milk, eggs and oil.
  • In another mixing bowl, combine dry ingredients.
  • Add liquid mixture and stir till moistened.
  • Fold in kumquat puree and nuts.
  • Pour into prepared loaf pan& bake 50-60 minutes.
  • Cool& remove loaf from pan.
  • Recipe doubles easily, and extra loaves freeze well.
  • *NOTE:Kumquat puree can be placed in zipper freezer bags or other freezer containers, and frozen for up to 6 months.
  • Thaw& drain excess liquid before using in recipes.

KUMQUAT-CARDAMOM TEA BREAD



Kumquat-Cardamom Tea Bread image

Categories     Bread     Cake     Tea     Fruit     Breakfast     Brunch     Bake     Fall     Winter     Kumquat     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 17

2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly
Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons instant iced tea powder (optional)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cardamom
2 teaspoons kosher salt, divided
1 1/4 cups sugar
3/4 cup plus 1 tablespoon corn oil
3 large eggs
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple in its own juice
1 cup walnuts, toasted, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon fresh lemon juice

Steps:

  • Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
  • Position rack in center of oven; preheat to 350°F. Spray two 8 1/2x4 1/2x2 1/2-inch metal loaf pans with nonstick spray. Combine flour, tea powder (if desired), baking powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Using electric mixer, blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Fold in walnuts. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool.
  • Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and 1/2 teaspoon salt. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)

CUCUMBER NUT BREAD



Cucumber Nut Bread image

Need to do something with all those cucumbers from your garden? Here is a delicious, moist nut bread with spices you can vary to your taste.

Provided by Marcella

Categories     Bread     Quick Bread Recipes

Time 2h35m

Yield 12

Number Of Ingredients 14

cooking spray
2 cups peeled, seeded, and shredded cucumber
3 eggs
1 cup vegetable oil
2 cups white sugar
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
  • Place shredded cucumbers into a colander and let drain for about 30 minutes.
  • Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
  • Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

Nutrition Facts : Calories 491.1 calories, Carbohydrate 59.6 g, Cholesterol 46.5 mg, Fat 26.5 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 3.4 g, Sodium 230.6 mg, Sugar 33.9 g

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