Name: Kumquat-Cardamom Tea Bread
Yield: Makes 2 loaves
Ingredients: 2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly; Nonstick vegetable oil spray; 3 cups all purpose flour; 2 teaspoons instant iced tea powder (optional); 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cardamom; 2 teaspoons kosher salt, divided; 1 1/4 cups sugar; 3/4 cup plus 1 tablespoon corn oil; 3 large eggs; 2 teaspoons vanilla extract; 1 8-ounce can crushed pineapple in its own juice; 1 cup walnuts, toasted, chopped; 1/4 cup (1/2 stick) unsalted butter, room temperature; 3 cups powdered sugar; 1 tablespoon fresh lemon juice

Image may contain Plant Food Vegetable Nut and Dessert

Kumquat-Cardamom Tea BreadBrian Leatart

This would be a crowd-pleasing addition to breakfast or brunch. The iced tea powder adds an intriguing background flavor.

Recipe information

Yield
Makes 2 loaves

Ingredients

2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly

Nonstick vegetable oil spray

3 cups all purpose flour

2 teaspoons instant iced tea powder (optional)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cardamom

2 teaspoons kosher salt, divided

1 1/4 cups sugar

3/4 cup plus 1 tablespoon corn oil

3 large eggs

2 teaspoons vanilla extract

1 8-ounce can crushed pineapple in its own juice

1 cup walnuts, toasted, chopped

1/4 cup (1/2 stick) unsalted butter, room temperature

3 cups powdered sugar

1 tablespoon fresh lemon juice

Preparation

Step 1
Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside.
Step 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.
Step 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.
Step 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.)

TagsLoaf Cake Cake Dessert Kumquat Citrus Fruit Cardamom Herbs & Spices Pineapple Walnut Nut Snack Breakfast Brunch Make Ahead Baking Food Processor Electric Mixer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes