Kumquat. What a funny word. And a what a funny fruit it is. If you have never seen a kumquat, (well if you finish reading this post, you will) it looks like a miniature orange. What does it taste like? Like a miniature orange! But unlike an orange, you eat the kumquats rind (or skin, or whatever you call it). Kumquats have a really interesting balance of sour and sweet that gives it a very interesting flavor profile. With this deliciously sweet and sour quick bread, I combined these deliciously different kumquats with cardamom and pineapple! This makes for a deliciously moist, sweet, sour, earthy, and spicy bread. And to top it all off (literally) there is the most beautiful bright yellow-orange, delicious sweet and tangy glaze. This recipe too easy and delicious to resist, so let’s get baking!
Now, I know, you have probably glanced over the recipe and thought Ugh, I have to use 1 1/2 eggs? Why can’t I use, like, one or two instead of 1-1/2? Well, too bad, you can’t. And really it isn’t all that bad. That half egg is perfect for use in a ton of my recipes, like my Giant Single Serving Chocolate Chip Cookie (which you can make 2 of), my 3-Ingredient Nutella Microwave Mug Brownie, or my Ultimate Fudgy Chocolate Microwave Mug Brownie! So suck it up.
On to the kumquats. You will take 1 cup of these adorable little oranges and use a food processor to turn them into a beautiful kumquat puree. This paste doesn’t have to be completely smooth (as it won’t be due to the kumquat skin), but you don’t want kumquat seeds in it. So before whirring it in your food processor (I used a mini one), make sure to quarter each one and remove the seeds.
This bread is extremely moist and a definite crowd favorite. It is light, citrusy, tangy, sweet, and look at those chunks of pineapple!
But you cannot, and I repeat CANNOT, ditch the glaze. The glaze is sticky, citrusy, refreshing, and sweet. It is perhaps the best glaze I have ever tasted. Go for the glaze. Don’t care about those calories. Enjoy every morsel of this godly gift and I just have to say, YUM!
Adapted from Bon Appetit
- 1 c. kumquats, stemmed, quartered, seeded
- Nonstick vegetable oil spray
- 1-1/2 c. white whole wheat flour/whole wheat pastry flour/all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cardamom
- 3/4 tsp kosher salt, divided
- 1/2 cup + 2 Tbsp sugar
- 1/4 c. + 2 Tbsp + 1-1/2 tsp oil
- 1-1/2 large eggs (use 1 whole egg + whisk 1 whole egg & only used 1/2 of whisked egg)
- 1 tsp vanilla extract
- 1/2 of 8-ounce can (4-oz) crushed pineapple in its own juice
- 2 Tbsp (1/4 stick) unsalted butter/Earth Balance buttery sticks, melted
- 1-1/2 c. powdered sugar
- 1-1/2 tsp pineapple juice (from can of crushed pineapple)
- 1/4 tsp salt
Place quartered kumquats in processor; puree 3 minutes. Set aside 1/3 of the puree for glaze.
Position rack in center of oven; preheat to 350°F. Spray 1 loaf pan w/ nonstick spray. Combine flour, baking powder, baking soda, cardamom, and salt in medium bowl; whisk to blend. Using electric mixer, blend sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 of the kumquat puree, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Pour batter in prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 min. Cool 5 min. in pans on rack. Turn cakes out; place top side up on rack and cool.
Place reserved puree in large bowl. Whisk in butter, powdered sugar, pineapple juice, and salt. Spread glaze over bread.