Cinnamon Spice Kumquat Nut Bread

Nutty, moist quick bread with a fresh citrus marmalade flavor, laced with cinnamon, ginger, nutmeg, cardamom and cloves.

I made this same bread last year when I got that special shipment of kumquats from my aunt who lives in Florida, but this time I switched up the spices in it and I like this version much better. My aunt has a kumquat tree and is so sweet to send us special shipments of freshly picked kumquats. I got my kumquat box in the mail a couple weeks ago, but my life was so busy I didn’t have time to do anything with them! I stuck them in the fridge to wait till I had time …

This delicious bread also offers several health benefits: there are only 2 Tablespoons of heart-healthy olive oil in this bread and it’s got whole wheat flour and flaxmeal for added fiber and omega-3’s. The kumquats add that lovely citrus taste plus:

• Kumquats are eaten along with the peel, a unique feature that differentiates them from other citrus family fruits. The peel is rich in many essential oils, antioxidants, and fiber.
• Fresh kumquats are packed with numerous health benefiting poly-phenolic flavonoid antioxidants such as carotenes, lutein, zeaxanthin, and tannins. The kumquat peel is composed of many important essential oils including limonene, pinene, α-bergamotene, caryophyllene, α-humulene, and α-muurolene. Together these compounds impart that special citrus aroma.
• Kumquats are also low in calories and provide a good source of vitamins B & C as well as modest amounts of calcium, copper, potassium, manganese, iron, selenium, and zinc.

Source: Nutrition and You.

Cinnamon Spice Kumquat Nut Bread

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Ingredients

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• 2/3 cup 1 % or skim milk
• 2 eggs
• 2 tbsp extra virgin olive oil
• 1 teaspoon pure vanilla extract
• 1 cup flour
• 3/4 cup whole wheat flour
• 1/4 cup flaxmeal
• 1–1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon EACH: ground cloves, ground cardamom, and nutmeg
• 1/2 cup sugar
• 1/4 cup brown sugar
• 3/4 cup pureed kumquats
• 1/2 cup chopped walnuts and/or pecans, toasted
• About 1 Tablespoon raw sugar for the top

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Instructions

1. Preheat the oven to 350 F.
2. In a mixing bowl, combine milk, eggs, oil, and vanilla.
3. Add the dry ingredients and stir until well mixed.
4. Fold in the pureed kumquats and toasted nuts.
5. Pour the batter into a greased 8 x 5 x 2-inch loaf pan and sprinkle the top with raw sugar.
6. Bake in a 350 degree oven for 1 hour or 1 hour 15 minutes or until a knife or toothpick inserted comes out clean.
7. Cool and remove from pan.

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This recipe was shared at Everyday Mom’s Meals, Weekend Potluck, Manic Monday, Mix it Up Monday, Meatless Monday, Foodie Friends Friday and Clever Chicks Bloghop.