Those last, orange little kumquats made their way into some pecan bread that I nibbled on all day. Before baking with them, I did pop a few of the orange gems into my mouth whole. Each time, I cringe as the skin-covered citrus heads down the hatch, assuming it will be a bad experience. It is hard to get used to the idea of not peeling a citrus-y fruit. The truth is, the skin is a bit sweet and the inside is actually sour. The texture is as you would imagine, chewy skin and juicy flesh inside.
This bread was as good as any sweet bread I have had. The base recipe was nice, turning crunchy and brown on the outside after baking with a crumbly, flavorful inside. But, I must admit that I might not seek out kumquats to make it again. The zest and some juice of one orange would substitute nicely. So, if you are lucky enough to have kumquats show up at your door like mine did, try this bread and the salad. And, be sure to pop a few in your mouth while you are at it.
Kumquat Pecan Bread
2/3 cup milk
2 beaten eggs
2 tbsp oil
2 cups flour
1-1/2 tsp baking powder
1 tsp salt
1/2 tsp soda
3/4 cup pureed kumquats
3/4 cup chopped nuts
3/4 cup sugar
DIRECTIONS:
In a mixing bowl, combine milk, eggs and oil. In another bowl, mix the dry ingredients. Add liquid mixture and stir until moistened. Fold in pureed kumquats and nuts. Bake in a greased 8″ x 4″ x 2″ loaf pan in 350 degree oven for 50-60 minutes. Cool and remove from pan.