KUMQUAT PECAN BREAD
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
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.
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