 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
I came up with this recipe when I was a little short on kumquat puree. Very good for breakfast! Ingredients:
1 1/3 cups milk |
4 eggs, beaten |
4 tablespoons oil |
1 1/2 cups sugar |
4 cups flour |
3 teaspoons baking powder |
2 teaspoons salt |
1 teaspoon baking soda |
3/4 cup kumquat puree |
1/2 cup crushed pineapple, slightly drained |
1/4 cup flaked coconut |
1 1/2 cups chopped nuts |
Directions:
1. To prepare kumquat puree, wash fruits, cut in half& remove seeds.
2. Place halved, de-seeded fruits in a blender or food processor; chop into small pieces.
3. Preheat oven to 350F; grease two 8x4x2 loaf pans.
4. In a mixing bowl combine milk, eggs& oil.
5. In another bowl, mix dry ingredients.
6. Add liquid mixture& stir until moistened.
7. Fold in kumquat puree, pineapple, coconut& nuts.
8. Pour evenly into prepared pans.
9. Bake 50-60 minutes; cool& remove from pans.
|
|