This gluten-free kumquat and date bread is so soft and moist! Kumquats, dates, and pecans team up to make this delicious recipe. Top with a good quality room temperature butter, and reach a state of perfect happiness.
It's Kumquat season, and I have a tree full of them! Yeah, I know that sounds exciting, but what am I going to go with all of these little guys? I suppose I will have the opportunity to make a jam, but I want to be different. Let's make a kumquat and date bread!
Kumquats are a very impressive small fruit-bearing citrus tree! These golden oranges are small and pack an intense sweet-tart flavor. The sweetness comes from the peel, and the tartness is from the flesh.
What makes this recipe so good? This recipe is moist from the hand-chopped kumquats and the addition of sour cream. Chef tip. The high-fat content of the sour cream is what makes this bread so moist. The combination of citrus, dried fruit, and nuts sing in perfect harmony! The best part is the citrus pop of flavor you get with every bite!
What you need to make this recipe
- Butter - Use unsalted butter. It's good to have control over the amount of salt in a recipe.
- Sugar - Adds a nice sweetness to balance out the kumquats.
- Orange juice - For a nice citrus flavor!
- Orange zest - Adds a nice orange flavor. Orange zest has more intensity.
- Eggs - Used as a binder, provides richness and volume.
- Sour cream - Has a high-fat content which creates a moist loaf of bread.
- Dates - Contributes texture and sweetness.
- Kumquats - Chop the kumquats by hand so you can see bits of them in the bread.
- Gluten-free four - I like using Bobs Red Mill 1 to 1 blend. This flour works so well you will forget this recipe is gluten-free.
- Baking powder and baking soda - Helps increase volume and make the bread rise.
- Salt - For flavor!
- Cinnamon - Adds a nice aromatic taste.
- Pecans - For texture and pairs well with the dried fruit.
How to make this recipe
1. In a bowl of a stand mixer combine butter, sugar, and orange zest with a paddle attachment.
2. Add chopped kumquats, eggs, orange juice, and sour cream. Mix at a medium-slow speed for 2 minutes. Fold in chopped dates.
3. Sift together gluten-free flour, baking powder, baking soda, and salt. Blend on low until everything is incorporated.
4. Fold in pecans.
5. Pour batter into a 9x5 greased loaf pan
- Dates should be chopped by hand. Using a food processor will create a mass of fruit that will be difficult to mix into the batter.
- For extra kumquat flavor when serving, spread butter and a small amount of kumquat marmalade.
- Use 1 to 1 gluten-free flour. Almond flour or coconut flour will not work for this recipe.
- To preserve my kumquats, I pour over simple syrup and freeze them. Instead of using orange juice, replace it with the kumquat simple syrup. Delicious!
- To serve, use good quality butter. I really like Kerrygold Irish butter. Trust me a good quality butter will make a difference!
Frequently asked questions
Can you make muffins with this recipe?
Yes! All you need to do is adjust the cooking time. Bake at 350° for 20 minutes or until the internal temperature is 200°.
How long will they last?
This gluten-free kumquat and date bread will last for about 5 days at room temperature. You could also freeze the bread for up to 3 months. Thaw completely before serving.
How can I make this recipe if kumquats are not in season?
Option 1: When you see kumquats at the grocery store, buy in bulk or find someone's kumquat tree! Cut the kumquats in half and remove the seeds. Prepare a simple syrup solution by heating 1 cup of sugar and 1 cup of water. Pour the syrup over kumquats and freeze. Now you can make this recipe all year long.
Option 2: Replace kumquats with the zest of 2 oranges.
Can I use other dried fruits instead of dates?
I encourage you too! I am thinking right now that dried cranberry or cherries would be an amazing substitution.
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Gluten-Free Kumquat and Date Bread
- ½ cup unsalted butter softened
- ¾ cup sugar
- 4 Tablespoons fresh orange juice or liquid from kumquat simple syrup if using frozen
- 1 orange zested
- 2 eggs
- ½ cup sour cream
- 1 ¼ cup kumquats chopped
- ½ cup dates chopped
- 2 cups gluten-free flour see notes
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¾ cup pecans chopped
- Preheat oven to 350°.
- Spray a 9x5 bread loaf pan with avocado oil
- In a bowl of a stand mixer, cream together butter, sugar, and orange zest. Scrap the sides with a rubber spatula and blend until smooth.
- Add chopped kumquats, sour cream, orange juice, and eggs. Mix until blended. Fold in dried dates.
- Sift together flour, salt, baking powder, and baking soda into the bowl of the stand mixer. Blend until incorporated. Then fold in the pecans.
- Pour batter into 1 loaf pan and bake for 1 ½ hours or until internal temperature is 200°.
- Cool for 15 minutes. Remove from loaf pan and place on a rack and cool completely.