Spiced Kumquat Nut Bread with Gold Shimmer
A delicious tea bread fragrantly spiced with cinnamon, ginger, cloves, cardamom, and nutmeg
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 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
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.