Kumquat Pecan Bread
Brighten up your mornings with this delightful Kumquat Pecan Bread—a recipe bursting with vibrant citrus flavor and nutty goodness. Made with finely chopped, tangy kumquats and toasted pecans, this moist and tender loaf strikes the perfect balance between sweet and tart. The batter is enriched with creamy milk, melted butter, and a hint of vanilla, creating a fragrant and comforting bread with a golden crust. Ideal for breakfast, brunch, or an afternoon treat, this quick bread is easy to prepare and pairs beautifully with a hot cup of coffee or tea. With just 20 minutes of prep time, enjoy a slice of homemade sunshine straight out of your kitchen. Perfect for kumquat lovers, pecan enthusiasts, and anyone seeking a creative twist on classic sweet breads!
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Recipe Information
Ingredients
- 1 cup (finely chopped, seeds removed) Kumquats
- 0.75 cup (toasted and chopped) Pecans
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Whole milk
- 0.5 cup (melted and cooled slightly) Unsalted butter
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy release.
Finely chop the kumquats, removing and discarding the seeds. Measure out 1 cup of chopped kumquats and set aside.
Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Allow them to cool slightly, then chop coarsely.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, beat the eggs. Add the milk, melted butter, and vanilla extract, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are fine.
Fold the chopped kumquats and pecans into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 433.3 g | 158% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 227.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 428 mg | 33% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1254 mg | 27% | |
*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.
