Kumquat Pineapple Bread

Kumquats are abundant during the holiday season along the Gulf Coast. I have a tree in my backyard that stays covered in fruit throughout the winter. You see kumquats adding a bright splash of orange to a Christmas table, but rarely are they used in baking. Let’s face it, they’re a tiny, tart little fruit with no juice and a whole lot of seeds to remove. But when you puree them and use them in bread, kumquats are a delight.
Prep kumquats: 15 minutes Prep batter: 25 minutes Bake: 48 to 52 minutes Bake at: 350°F Yield: 1 loaf Prep glaze: 10 minutes Pan: 8 1/2 x 4 1/2-inch loaf pan (1 pound) Difficulty: easy Special equipment: pecan pick or grapefruit knife

Ingredients

Batter

  • 1 1/4 cups whole kumquats, halved and seeded
  • 1/2 cup walnuts, chopped and toasted
  • 1 1/2 cups (180 grams) all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/2 cup plus 2 tablespoons (126 grams) granulated sugar
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces canned crushed pineapple in its own juice (see “Tips”)
  • Non-stick cooking spray

Kumquat Glaze

  • 2 tablespoons reserved kumquat puree
  • 1 tablespoon unsalted butter, melted
  • 1 cup powdered sugar, sifted
  • 1/2 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • Up to 1 teaspoon cream or milk

Directions

Making the Bread

  • Halve and seed the kumquats. It is easiest to remove seeds using a pecan pick or the tip of a grapefruit knife. Puree the kumquats and measure (a smoothie cup works well). Reserve 6 tablespoons of the puree (1/4 cup plus 2 tablespoons) for the bread and 2 tablespoons for the icing.
  • Chop and toast the walnuts. Let cool.
  • Pre-heat the oven to 350°F.
  • In a medium bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, ginger, and allspice.
  • Add the sugar and oil to a large bowl and use an electric mixer to blend. Beat in the eggs 1 at a time. Add the vanilla and 6 tablespoons of the kumquat puree and beat to combine. Measure the juice and crushed pineapple and add. Beat the mixture to blend.
  • Stir the dry ingredients into the wet ingredients in 2 parts until just incorporated. Fold in the walnuts.
  • Prepare an 8 1/2 x 4 1/2-inch loaf pan with non-stick cooking spray. Spoon the batter into the pan and level with a rubber spatula.
  • Bake the bread on the center rack of the oven at 350°F for 48 to 52 minutes. Cool the bread in the pan for 10 minutes. Run a knife around the edge to loosen the bread and turn out on a wire rack to cool completely.

Making the Kumquat Glaze

  • Place the reserved kumquat puree in a medium bowl. Whisk in the melted butter, powdered sugar, lemon juice and salt. Add enough cream or milk a drop or two at a time to make spreadable consistency.
  • Spread the glaze over the bread and allow a small amount to drizzle down the sides.
  • The bread can be wrapped and kept for up to 4 days and can be frozen for up to 2 weeks.

Make-Ahead Directions

  • The kumquats can be prepped 1 day before making the bread. Store the puree covered in the refrigerator.
  • The bread can be made 1 day ahead of serving. Wrap the unglazed bread tightly in foil and store at room temperature. Make and spread the icing an hour before serving and leave the bread uncovered until needed. After the first serving, wrap and store the bread.

Tips

• To measure the crushed pineapple and juice, add 4 teaspoons of the juice to a 1/2 cup measure. Add enough pineapple to fill the cup.
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