Nutty, moist quick bread with a fresh citrus marmalade flavor, laced with cinnamon, ginger, nutmeg, cardamom and cloves.
I made this same bread last year when I got that special shipment of kumquats from my aunt who lives in Florida, but this time I switched up the spices in it and I like this version much better. My aunt has a kumquat tree and is so sweet to send us special shipments of freshly picked kumquats. I got my kumquat box in the mail a couple weeks ago, but my life was so busy I didn’t have time to do anything with them! I stuck them in the fridge to wait till I had time …
This delicious bread also offers several health benefits: there are only 2 Tablespoons of heart-healthy olive oil in this bread and it’s got whole wheat flour and flaxmeal for added fiber and omega-3’s. The kumquats add that lovely citrus taste plus:
- Kumquats are eaten along with the peel, a unique feature that differentiates them from other citrus family fruits. The peel is rich in many essential oils, antioxidants, and fiber.
- Fresh kumquats are packed with numerous health benefiting poly-phenolic flavonoid antioxidants such as carotenes, lutein, zeaxanthin, and tannins. The kumquat peel is composed of many important essential oils including limonene, pinene, α-bergamotene, caryophyllene, α-humulene, and α-muurolene. Together these compounds impart that special citrus aroma.
- Kumquats are also low in calories and provide a good source of vitamins B & C as well as modest amounts of calcium, copper, potassium, manganese, iron, selenium, and zinc.
Source: Nutrition and You.
PrintCinnamon Spice Kumquat Nut Bread
Ingredients
- 2/3 cup 1 % or skim milk
- 2 eggs
- 2 tbsp extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 cup flour
- 3/4 cup whole wheat flour
- 1/4 cup flaxmeal
- 1–1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon EACH: ground cloves, ground cardamom, and nutmeg
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3/4 cup pureed kumquats
- 1/2 cup chopped walnuts and/or pecans, toasted
- About 1 Tablespoon raw sugar for the top
Instructions
- Preheat the oven to 350 F.
- In a mixing bowl, combine milk, eggs, oil, and vanilla.
- Add the dry ingredients and stir until well mixed.
- Fold in the pureed kumquats and toasted nuts.
- Pour the batter into a greased 8 x 5 x 2-inch loaf pan and sprinkle the top with raw sugar.
- Bake in a 350 degree oven for 1 hour or 1 hour 15 minutes or until a knife or toothpick inserted comes out clean.
- Cool and remove from pan.
This recipe was shared at Everyday Mom’s Meals, Weekend Potluck, Manic Monday, Mix it Up Monday, Meatless Monday, Foodie Friends Friday and Clever Chicks Bloghop.
6 comments
If couldn’t get kumquats is there any other fruit I could use tanks great recipe 🙂
I think you could use oranges or tangerines with a bit of lemon, but instead of using the whole fruit, I would zest it, then peel, then puree the inside + add the zest into the batter.
It has been years since I ate kumquats. This is a great recipe for the holidays.
[…] teapot shaped Lavender Sugar Cookies which turned out beautifully. I was excited when I saw this Cinnamon Spiced Kumquat Nut Bread over at Sumptuous Spoonfuls. Not only did the bread have a sprinkling of raw sugar on the top but […]
Do you puree the entire kumquats???
Yes, the entire kumquat, peel and all! Unless your kumquats have large seeds in them … if so, cut the seeds out before you puree.