Kumquat Pecan Bread Recipe

Name: Kumquat Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup milk; 2 beaten eggs; 2 tablespoons oil; 2 cups flour; 3/4 cup sugar; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1/2 teaspoon baking soda; 3/4 cup pureed kumquat; 3/4 cup chopped pecans

Servings: persons

1
Preheat oven to 350Au00b0. Lightly grease an 8x5-inch loaf pan.
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.
5
Fold in pureed kumquats and pecans.
6
Bake in a 350Au00b0 oven for 50-60 minutes.
7
Cool and remove from pan.

669

kcal

Calories

Fat

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.

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

You need 10 ingredients. The key ingredients include: 2/3 cup milk, 2 beaten eggs, 2 tablespoons oil, 2 cups flour, and more.

Yes, Kumquat Pecan 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 Pecan Bread

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