Ever since I bought those two jars of shimmer sugar, I have been keeping a lookout for recipes using sugar sprinkles. Most are cookie recipes and I did use the amethyst shimmer for some teapot shaped Lavender Sugar Cookies which turned out beautifully.
I was really excited when I saw this Cinnamon Spiced Kumquat Nut Bread over at Sumptuous Spoonfuls. Not only did the bread have a sprinkling of raw sugar on the top but it also uses one of my current favorite winter fruit, the kumquat.
Kumquats are tiny, bright orange oval fruits with a sweet rind and a tart flesh. In many parts of East and Southeast Asia, kumquats are associated with the Chinese or Lunar New Year. They are considered to be auspicious because their name in Cantonese, gam gwat, means “gold orange”. The shrubs with their golden fruits are prized and often used as ornamental plants during the festivities. The fruits do look pretty stunning against the backdrop of glossy deep green leaves.
This bread is fragrantly spiced with cinnamon, ginger, cloves, cardamom, and nutmeg. These warm spices go really well with the kumquats. I did change out the flours used from all-purpose and whole wheat flour to whole spelt and oat flour because of some diet sensitivity issues in the family. I also reduced the number of eggs used to just one instead of two for the same reason. The bread turned out beautifully and was almost gone in one sitting. Thanks Ann, for a wonderful recipe. It’s a keeper for sure!
Spiced Kumquat Nut Bread with Gold Shimmer
Ingredients
- 20 kumquats yielding ¾ cup puree (180g)
- 1 cup whole spelt flour (130g)
- ¾ cup whole oat flour (105g)
- ¼ cup flaxmeal (25g)
- 1 tsp salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- ¼ tsp ground nutmeg
- 2/3 cup milk (160ml)
- 1 egg
- 2 tbsp extra virgin olive oil
- 1 teaspoon vanilla extract
- ¾ cup brown sugar (135g)
- ½ cup toasted chopped walnuts (50g)
- 1 tbsp gold shimmer sugar or raw sugar for the top
Instructions
- Cut kumquats into halves and remove seeds. Puree kumquats in a food processor.
- Preheat the oven to 350 F (180°C).
- In a medium sized bowl, combine spelt flour, oat flour, flaxmeal, salt, baking powder, and spices.
- In a large bowl, combine milk, egg, olive oil, vanilla extract, and brown sugar.
- Add the flour mixture and stir until well mixed.
- Fold in the pureed kumquats and walnuts.
- Pour the batter into a greased 9-inch x 5-inch loaf pan and sprinkle the top with gold shimmer sugar.
- Bake for 1 hour or until a toothpick inserted comes out clean.
- Cool and remove from pan.
This Spiced Kumquat Nut Bread with Gold Shimmer is especially delicious spread with a layer of butter or cream cheese. Enjoy…
Let’s put the kettle on, it is time for tea! 😎
Biren I am SO happy you like the recipe … your photos are beautiful (as always) and thank you for sharing some of your knowledge about the kumquat! I just “discovered” kumquats last year when my aunt (in Florida) mailed me a box of them, so I don’t really know all that much about them (except they’re delicious!)
The bread was absolutely delicious! I am going to have to make it again soon real soon as hubby loves it. He said it was so moist and delicious. My two boys also enjoyed it. Perhaps I should make two loaves instead of one for the holidays. Thank you for an excellent recipe!
Haha! So it was the gold shimmer sugar after all 😀 The loaf looks gorgeous, though I can’t really see the gold of the sugar in the pictures. You’ve really aroused my curiosity about culinary uses for kumquats now….
Hi from Türkiye.
Graet taste and beautiful photos.
I have a small kumquat tree and every year I get about 10- 20 kumquats from it, they have sweet- sour teste that I love. Last summer I made a kumquat jam with delicious aprıcot. It was great.
Thanks for visiting, Sare! I am glad you found a recipe here to use some of your kumquats. I am sure your kumquat apricot jam was delicious. 🙂