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5 from 1 vote

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
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 158kcal
Author: Linda Ooi


  • 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
  • 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.