Kumquat Nut Bread
May 3rd, 2009 by Yoko
Lipby and I went to Florida this past winter to visit his parents. We arrived, coincidentally enough, during the Kumquat Festival, and we just had to go. We all took a shuttle bus into Dade City, and were treated to kumquats, whole and in various preparations. Lipz and I bought a huge box of meiwa (the round, sweet variety) and brought it back home with us.
There were so many kumquats that we couldn’t eat them all, so I decided to freeze them whole and make something of them later. A few weeks ago, I pureed the remaining kumquats and made kumquat refrigerator pie, which we first had a taste of in Dade City. It’s really delicious, and very easy to make, but I felt a little guilty posting this recipe. It calls for non-dairy whipped topping, which as you know, contains hydrogenated oils and high fructose corn syrup. It seems irresponsible to tout something which has questionable ingredients in it. However, as a lactose-intolerant, I loved eating what tasted like a kumquat ice cream pie without the usual ill effects I get from eating dairy.*
I still had some kumquat puree left, so I made another dessert that doesn’t have those ingredients. Kumquat nut bread has only 2 tablespoons of oil, yet is very moist from the eggs and the puree. The result is a dense bread that is a little tart, a little sweet, and yummy. The recipe is here.
You can visit Kumquat Growers website for more information about the fruit.
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*This recipe also calls for evaporated milk, which somehow doesn’t affect me, either.
