Kumquat Date Bread
Prep time
Cook time
Total time
Tangy kumquat puree works nicely in this date bread.
Recipe type: Dessert
Cuisine: Dessert
Serves: 1 loaf
  • ½ c. unsalted butter, softened
  • ¾ c. sugar
  • ½ c. sour cream
  • ½ c. kumquat puree (if frozen, be sure to drain most of the liquid)
  • 4 Tb. fresh orange juice
  • 2 eggs
  • 1¾ c. all-purpose flour
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • 1 c. dates, chopped
  • ½ c. walnuts, toasted & chopped
  1. Preheat oven to 350 degrees.
  2. Spray a 9X5 loaf pan with vegetable spray; set aside.
  3. In the bowl of a mixer, cream together butter and sugar. Scrape sides and keep blending until creamy and smooth.
  4. Add sour cream, kumquat puree, orange juice and eggs. Continue to mix and scrape until it's all blended.
  5. Sift together dry ingredients then add slowly into mixing bowl. Blend on low until just combined.
  6. Stir in dates and walnuts, by hand.
  7. Spoon batter into loaf pan.
  8. Bake for 45-50 minutes (until toothpick inserted in center comes out clean).
  9. Cool at least 15 minutes before removing from pan & serving.
This recipe makes a good amount of batter. Fill your loaf pan about ⅔ full because if you add more it will take too long to bake and the edges may burn, especially if you’re using a glass pan. I reserve about 1.5 c. of batter then fill 2-3 muffin tins with the extra batter. This allows the loaf to cook more evenly. P.S. if you do this, fill the unused muffin sections with water so the batter in the cups cooks evenly.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/kumquat-date-bread/