Sweet and Tangy Kumquat Bread

Combined with our Tuscan Blend EVOO, this easy and tasty recipe is a crowd-pleasing addition to breakfast or brunch.

Sweet and Tangy Kumquat Bread
Recipe type: Dessert, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ⅔ cup milk or soy milk
  • 2 eggs
  • 2 tbsp Tuscan Blend Extra Virgin Olive Oil
  • 2 cups all-purpose flour
  • 1-1/2 tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¾ cup pureed or finely chopped kumquats
  • ¾ cup chopped walnuts
  • ¾ cup sugar
  • For decoration: candied kumquat slices and 2 tbsp powdered sugar
  1. To puree kumquats: wash and cut each kumquat in half and remove seeds. Place kumquat halves in food processor and process until pureed.
  2. Preheat the oven to 350 degrees F. Lightly grease a 8" x 5" loaf pan.
  3. In a mixing bowl, combine milk/soy milk, eggs and oil.
  4. In another bowl, mix the dry ingredients.
  5. Add liquid mixture and stir until moistened.
  6. Fold in pureed kumquats and walnuts.
  7. Bake for 50-60 minutes.
  8. Remove cake and place on serving platter. Sift powdered sugar over the bread and top with candied kumquat slices.