Kumquat Pecan Bread Recipes
KUMQUAT NUT BREAD
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
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 PECAN BREAD
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
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-CARDAMOM TEA BREAD
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
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.)
CANDIED KUMQUAT PEELS
Delicious! You would never realize that kumquats have a slight vanilla-ish taste until you try this recipe.
Provided by A.H. Wiggle;P
Categories Desserts Candy Recipes Fruit Candy Recipes
Time 8h35m
Yield 4
Number Of Ingredients 3
Steps:
- Place kumquat peels in a sauce pan and cover with water; bring to a boil, drain. Cover with water and boil again.
- Mix sugar and 1/4 cup water in a separate sauce pan and bring to a boil; add peels, lower heat to medium-low, and cook at a simmer for 10 minutes.
- Transfer peels to waxed paper and allow to dry, 8 hours or overnight.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 31.3 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.4 g, Sodium 1.2 mg, Sugar 25 g
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