This fruited bread is unlike any other oatmeal bread. It has the sweet tartness of kumquats, healthy oatmeal and flax, dried fruit, nuts, honey and applesauce all in one loaf.
Oatmeal bread is very nostalgic for me. Although it wasn’t one of the breads in my mother’s weekly rotation, when she did make it, it was heavenly. I’m not sure if her recipe was one she had developed or if it came from another source.
Often when it comes to choosing a recipe, we find inspiration on the packaging of our basic pantry staples. One of the most iconic brands to feature recipes like this was Quaker Oats. Their first recipe for oatmeal bread appeared in 1886. It made two loaves of sandwich bread. Somewhere along the way, they kicked it up a notch, featuring a ‘fruited oatmeal bread’ recipe.
This kumquat oatmeal bread uses baking powder as opposed to yeast for anyone with a yeast intolerance. I think you will agree, it has an amazing flavor if you get a chance to make some.
Kumquat Oatmeal Bread
Preheat oven to 350 F. Grease a 9 X 5-inch loaf pan & set aside.
In a medium bowl, whisk together flours, baking powder, cinnamon, salt, flax meal & oats. Add kumquat puree, honey, applesauce, eggs, vanilla, nuts & fruit. Pour into greased loaf pan.
Bake for 40 - 45 minutes; don't over bake. Cool in pan for 5 minutes on cooling rack. Loosen around edges; remove from pan & cool a bit more.
Gingerbread (cake) is the perfect sweet/spicy dessert for fall and winter, flavored by a ‘strange lumpy little root’. I recall my mother baking gingerbread cake for our supper dessert. She would serve it warm with farm fresh whipped cream. For lack of a better expression, ‘it was to die for’. Strangely enough, I was never fond of molasses but certainly enjoyed that warm gingerbread cake!?
Gingerbread has been baked in Europe for centuries. In some places it was soft, delicately spiced cake, in others, a crisp, flat cookie. Then in other places, warm, thick, dark squares of bread served with lemon sauce or whipped cream.
At first, gingerbread was made with breadcrumbs and sweetened with honey, but as it made its way throughout the world it has been adapted to meet the taste of different cultures. In North America, along with the ground ginger we usually like to add cinnamon, and cloves. Molasses is usually labeled as ‘sulphured’ or ‘unsulphured’ depending on whether sulphur was used in the processing. The unsulphured molasses is lighter in color and tends to have a nicer flavor.
Brion does not remember ever eating gingerbread cake?? I’m going to try to bring back the taste of a memory with this classic little cake and see what he thinks.
Classic Gingerbread Cake
Applesauce is such a great addition in that it adds to the cake moistness.
Preheat oven to 350 F. Line a 9-inch square baking dish with parchment paper.
In a medium bowl, cream together sugar & butter until lightened in color & fluffy. Beat in egg, molasses, applesauce & hot water until fully combined.
In a small bowl, whisk together flour, baking soda, salt, cinnamon, ginger & cloves. Whisk into wet ingredients, mixing ONLY until blended.
Bake for 30-35 minutes until cake springs back when touched or a knife inserted comes our clean.