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.
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- 1 cup wholewheat flour
- 1/4 cup white flour
- 1 Tbsp baking powder
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup flax meal
- 1 cup old fashioned oats (not instant)
- 1 cup kumquats, pureed (about 20)
- 3/4 cup honey
- 2 Tbsp applesauce
- 2 eggs
- 1 Tbsp vanilla
- 1/2 cup pistachios, chopped
- 1/2 cup mixed dried fruit, chopped
Ingredients
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- 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.
