Kumquat-Cardamom Tea Bread
A moist and fragrant tea bread featuring fresh kumquats and warm cardamom spice, topped with a citrusy glaze and kumquat slices. This unique bread combines the tartness of kumquats with the sweetness of pineapple and crunch of walnuts.
Ingredients
- •2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly
- •1 spray Nonstick vegetable oil spray
- •3 cups all purpose flour
- •2 teaspoons instant iced tea powder (optional)
- •1½ teaspoons baking powder
- •1 teaspoon baking soda
- •½ teaspoon ground cardamom
- •2 teaspoons kosher salt, divided
- •1¼ cups sugar
- •¾ cup corn oil
- •3 large eggs
- •2 teaspoons vanilla extract
- •1 can crushed pineapple in its own juice
- •1 cup walnuts, toasted, chopped
- •¼ cup unsalted butter, room temperature
- •3 cups powdered sugar
- •1 tablespoon fresh lemon juice
Cooking Instructions
- 1.
Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
5 min
- 2.
Position rack in center of oven; preheat to 350°F. Spray two 8 1/2x4 1/2x2 1/2-inch metal loaf pans with nonstick spray. Combine flour, tea powder (if desired), baking powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Using electric mixer, blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Fold in walnuts. Divide batter between prepared pans.
15 min
- 3.
Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool.
65 min
- 4.
Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and 1/2 teaspoon salt. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
20 min
