Aunt Miranda, who always watches out for me when she's grocery shopping, picked up a couple of packages of kumquats. I'd worked with them a miniscule amount but this was fun. I couldn't decide what to do with them until I ran across this recipe and decided to have a bang out all kumquat dining experience, not just a chutney or garnish to dress up something else.
I love these plain little mini loaves, fragrant and citrussy. They're perfect for a warmer winter day, making me look forward to spring but helping me make it through winter.
Packed full of vitamin C and fiber, kumquats taste citrus and spicy at the same time. This is my addition to Cate, at Sweetnick's , weekly ARF/5-A-Day blogging event for Antioxidant Rich Foods. Drop by Cate's soon to see all of the healthy yummy recipes being created.
recipe found at http://pinehollowhandcrafts.com/recipe_kumquatbread.html
from Margaret O'Dell in Carthage NY
2/3 cup milk
2 beaten eggs
2 Tbs. oil
¾ cup sugar
2 cups flour
1 ½ tsp. baking powder
1 tsp. salt
½ tsp. soda
¾ cup pureed kumquats
¾ cup chopped nuts
In a mixing bowl, combine milk, eggs and oil.
In another bowl, mix dry ingredients.
Add liquid mixture and stir till moistened.
Fold in kumquats and nuts.
Bake in greased 8" x 4" x 2" loaf pan in
350 degrees oven for 50-60 minutes.
Cool and remove from pan.
And then there's the regular loaf, looking monstrous next to the mini loaves but also with an added sugary glaze coating to sweeten up the tartness: