Best 2 Kumquat Pecan Bread Recipes

Introducing Kumquat Pecan Bread: A Delightful Fusion of Sweet and Nutty Flavors

Indulge in the tantalizing aroma and delectable taste of Kumquat Pecan Bread, a culinary masterpiece that harmoniously blends the vibrant flavors of kumquats and pecans. This delectable treat is a symphony of textures, featuring a moist and tender crumb studded with bursts of juicy kumquats and crunchy pecan pieces. Each bite is an explosion of flavors, with the sweet-tart notes of kumquats perfectly complementing the rich and nutty undertones of pecans. Whether enjoyed as a breakfast delicacy, an afternoon snack, or a delightful dessert, Kumquat Pecan Bread promises an unforgettable taste experience.

Within the depths of this article, you'll discover not just one, but a treasure trove of kumquat-infused recipes that will tantalize your taste buds and ignite your culinary creativity. From the classic Kumquat Pecan Bread that started our journey to the innovative Kumquat Upside-Down Cake, each recipe is a testament to the versatility and charm of this extraordinary citrus fruit. You'll also find a collection of delectable kumquat-based treats, including Kumquat Scones, Kumquat Muffins, and Kumquat Marmalade, each offering a unique twist on this vibrant ingredient. Whether you're a seasoned baker or just starting your culinary adventures, these recipes are carefully curated to guide you through the process, ensuring success with every bite. So, prepare to embark on a culinary adventure as we explore the delightful world of Kumquat Pecan Bread and its delectable companions.

Let's cook with our recipes!

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

Ingredients

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 350Â°. 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 350Â° oven for 50-60 minutes.
Cool and remove from pan.

KUMQUAT PECAN BREAD

Kumquat Pecan Bread image

My husband and I really enjoyed this sweet bread. 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, a quick breakfast (topped with...

Provided by Vickie Parks

Categories Sweet Breads

Time 1h

Number Of Ingredients 10

Ingredients

2/3 c milk
2 large eggs, beaten
2 Tbsp oil
2 c all-purpose flour
3/4 c granulated sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 c pureed kumquats (about 2 to 2 1/4 cups halved kumquats before pureeing)
3/4 c chopped pecans

Steps:

1. Preheat oven to 350°F. Lightly grease an 8x5-inch loaf pan; set aside.
2. 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.)
3. In a mixing bowl, combine milk, eggs and oil.
4. 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.
5. Bake in a 350° oven for 50-60 minutes. Cool, then remove from pan. Excellent served with orange marmalade.

Tips:

For a richer flavor, use dark brown sugar instead of granulated sugar.
To add a bit of crunch, toast the pecans before adding them to the batter.
If you don't have kumquats, you can substitute another citrus fruit, such as oranges or grapefruit.
Be sure to grease and flour the loaf pan before pouring in the batter, to prevent sticking.
To test if the bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready.

Conclusion:

This kumquat pecan bread is a delicious and easy-to-make quick bread that is perfect for breakfast, brunch, or a snack. The bread is moist and flavorful, with a slightly sweet and tangy taste. The pecans add a nice crunch and the kumquats add a pop of color and flavor. This bread is sure to be a hit with your family and friends.