Kumquat Nut Bread
Bright, citrusy, and irresistibly moist, Kumquat Nut Bread is a delightful twist on traditional quick bread recipes. Packed with the tangy sweetness of finely chopped kumquats and the crunch of toasted nuts like walnuts or pecans, this bread offers a wonderful balance of flavors and textures in every bite. The batter is enriched with creamy butter, a hint of vanilla, and perfectly spiced with a touch of salt to enhance the natural flavors of the fruit and nuts. Simmering the kumquats beforehand softens their vibrant zest, creating a beautifully fragrant loaf with a golden crust. Ready in just over an hour, this easy-to-make recipe is perfect for breakfast, snack time, or an elegant tea party treat. Bake up this unique kumquat nut bread and enjoy a slice of sunshine on your plate!
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Recipe Information
Ingredients
- 1 cup Kumquats
- 1 cup Water
- 6 tablespoons Butter
- 1 cup Sugar
- 2 large Eggs
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Chopped nuts (e.g., walnuts or pecans)
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Wash the kumquats thoroughly, then slice them in half and remove any seeds. Chop the kumquats finely and set aside.
In a small saucepan, combine the chopped kumquats and water. Simmer over medium heat for 10 minutes, then remove from heat and let cool slightly.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the cooled kumquat mixture. Mix until just combined.
Fold in the chopped nuts gently, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 3321 mg | 144% | |
| Total Carbohydrate | 428.5 g | 156% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 221.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 295 mg | 23% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
