Kumquat Nut Bread

1 loaf servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Beginner
Be the first to rate!
Kumquat Nut Bread
Sweet kumquat nut bread from Mawmaw features pureed kumquats and chopped nuts baked into a tender quick bread loaf. Optional almond-flavored frosting makes it extra special, though it’s delicious plain too.

Ingredients

1 loaf servings
  • 2/3 cup milk
  • 2 beaten eggs
  • 2 tablespoon oil
  • 2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup pureed kumquats seeded
  • 3/4 cup chopped nuts
  • 3/4 cup granulated sugar
  • Frosting
  • 1/2 cup powdered sugar
  • 1 teaspoon melted butter
  • 1/2 teaspoon almond or vanilla extract
  • Milk to desired consistency

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F. Grease an 8" x 4" x 2" loaf pan.
  2. In a mixing bowl combine milk, eggs, and oil.
  3. In another bowl mix the flour, baking powder, salt, baking soda, and sugar.
  4. Add the liquid mixture to the dry ingredients and stir until just moistened.
  5. Fold in the pureed kumquats and the chopped nuts until evenly distributed.
  6. Pour batter into the greased loaf pan. Bake in 350 degree oven for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack. Cake is so good no frosting needed.
  8. For optional frosting: Combine the powdered sugar and flavoring; add the melted butter. Add milk gradually to the mixture until the desired creamy consistency is reached - pour over cooled bread.

Common Problems and Solutions

Q: Can I use fresh kumquats instead of pureed?

A: You need to puree the kumquats first and remove the seeds. Fresh sliced kumquats would be too tart and the texture wouldn't distribute evenly through the bread.

Q: Why is my bread dense or gummy?

A: Don't overmix once you add the wet ingredients to the dry—stir just until moistened. Overmixing develops gluten and makes quick breads tough. Also make sure your baking powder and baking soda are fresh.

Tips and Techniques

To puree kumquats, simmer them in a little water until soft, remove seeds, then blend or mash. Pecans or walnuts both work beautifully in this recipe. The bread slices better the next day after the flavors have melded.

Ingredient Substitutions

  • kumquats: orange marmalade or lemon curd
  • chopped nuts: pecans or walnuts specifically
  • almond extract in frosting: vanilla extract or orange extract

Equipment Needed

  • 8" x 4" x 2" loaf pan
  • mixing bowls
  • whisk
  • rubber spatula
  • wire cooling rack

Historical Context

Kumquats were introduced to the United States in the 1840s and became popular in Southern gardens because they’re more cold-hardy than other citrus. Louisiana home cooks have been baking with them in sweet breads and preserves for generations.