Best 4 Kumquat Nut Bread Recipes
**Kumquat Nut Bread: A Unique and Flavorful Treat**
Kumquat nut bread is a delightful and unique bread that combines the tangy sweetness of kumquats with the nutty flavor of walnuts or pecans. This bread is perfect for breakfast, brunch, or a snack. It is also a great way to use up leftover kumquats. The article provides three different recipes for kumquat nut bread: a classic recipe, a gluten-free recipe, and a vegan recipe. Each recipe is easy to follow and yields a delicious and moist bread. Whether you are a fan of kumquats or just looking for a new and interesting bread recipe, you are sure to enjoy this kumquat nut bread.
**Classic Kumquat Nut Bread Recipe:**
This classic kumquat nut bread recipe is made with all-purpose flour, sugar, baking powder, baking soda, salt, butter, eggs, milk, vanilla extract, kumquats, and walnuts. The bread is easy to make and can be ready in just over an hour.
**Gluten-Free Kumquat Nut Bread Recipe:**
This gluten-free kumquat nut bread recipe is made with almond flour, coconut flour, tapioca flour, baking powder, baking soda, salt, butter, eggs, milk, vanilla extract, kumquats, and walnuts. The bread is also easy to make and can be ready in just over an hour.
**Vegan Kumquat Nut Bread Recipe:**
This vegan kumquat nut bread recipe is made with all-purpose flour, sugar, baking powder, baking soda, salt, vegan butter, flax eggs, almond milk, vanilla extract, kumquats, and walnuts. The bread is easy to make and can be ready in just over an hour.
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 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.
KUMQUATS
Kumquats are entirely edible when ripe, rind and all (although the seeds should be removed). They may be eaten as is, with seeds removed, cut in half, or sliced thinly and used as a garnish for a meat platter or in salads.
Provided by Patty Hern
Categories Desserts
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.
Nutrition Facts : Calories 117 calories, Carbohydrate 29.5 g, Fat 0.2 g, Fiber 1.9 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 27.6 g
KUMQUAT MARMALADE
I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.
Provided by Leggy Peggy
Categories Citrus
Time 1h45m
Yield 2 1/4 cups, 36 serving(s)
Number Of Ingredients 4
Steps:
- Slice the kumquats and put them in the water (in a pan that can be used on the stovetop). Let this stand overnight.
- The next day, put the pan on the stovetop and boil the fruit until it is tender. Then pour the fruit mixture into a bowl and let stand for another night.
- On the third day, transfer the fruit/water mixture to a cooking pot and add 1 1/2 cups of sugar. Add brandy if used. Boil this mixture until it jells (about 45 minutes).
- Pour into warm, sterilised jars and seal. Or use a processing method you prefer.
Nutrition Facts : Calories 32.2, Sodium 0.9, Carbohydrate 8.3, Sugar 8.3
Tips:
- Use fresh kumquats. Fresh kumquats will give your bread the best flavor and texture. If you can't find fresh kumquats, you can use frozen or canned kumquats, but the flavor will not be as good.
- Don't overmix the batter. Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
- Bake the bread at a moderate temperature. A moderate temperature will help the bread to rise evenly and prevent it from overbrowning.
- Let the bread cool completely before slicing. This will help to prevent the bread from crumbling.
Conclusion:
Kumquat nut bread is a delicious and easy-to-make bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up fresh kumquats. With its sweet and tangy flavor, kumquat nut bread is sure to be a hit with everyone who tries it.
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