Kumquat-Cardamom Tea Bread Recipe

Name: Kumquat-Cardamom Tea Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly; Nonstick vegetable oil spray; 3 cups all purpose flour; 2 teaspoons instant iced tea powder (optional); 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cardamom; 2 teaspoons kosher salt, divided; 1 1/4 cups sugar; 3/4 cup plus 1 tablespoon corn oil; 3 large eggs; 2 teaspoons vanilla extract; 1 8-ounce can crushed pineapple in its own juice; 1 cup walnuts, toasted, chopped; 1/4 cup (1/2 stick) unsalted butter, room temperature; 3 cups powdered sugar; 1 tablespoon fresh lemon juice

Servings: persons

2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly
Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons instant iced tea powder (optional)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cardamom
2 teaspoons kosher salt, divided
1 1/4 cups sugar
3/4 cup plus 1 tablespoon corn oil
3 large eggs
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple in its own juice
1 cup walnuts, toasted, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon fresh lemon juice

1
Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
2
Position rack in center of oven; preheat to 350u00b0F. Spray two 8 1/2x4 1/2x2 1/2-inch metal loaf pans with nonstick spray. Combine flour, tea powder (if desired), baking powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Using electric mixer, blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Fold in walnuts. Divide batter between prepared pans.
3
Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool.
4
Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and 1/2 teaspoon salt. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)

1379

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly, Nonstick vegetable oil spray, 3 cups all purpose flour, 2 teaspoons instant iced tea powder (optional), and more.

Yes, Kumquat-Cardamom Tea Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kumquat-Cardamom Tea Bread

How did you like this recipe?

Frequently Asked Questions