The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Calamondin-Walnut Bread



12 large calamondins

1 cup chopped walnuts, lightly toasted

1½ cups sugar

2 eggs

½ cup milk

3 tablespoons vegetable or canola oil

1 teaspoon salt

2½ cups all-purpose flour

3½ teaspoons baking powder

¼ cup raisins

⅓ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger


  1. Wash calamondins and slice in half crosswise. Remove seeds. Place calamondins (pulp and peel) in a blender or food processor and puree; you should have about 1 cup puree.
  2. Preheat oven to 350 degrees. Place puree in large mixing bowl and add walnuts, sugar, eggs, milk, oil, and salt. Mix with a hand mixer until well blended. Add remaining ingredients and mix about 1 minute (mixer will chop up raisins).
  3. Pour batter into a greased 9x5x3-inch loaf pan and bake for about 1 hour and 15 minutes. Bread is done when a toothpick inserted into the loaf can be removed with no batter clinging to it. Cool bread in the pan about 10 minutes, then turn it out onto a rack to finish cool.
Print Recipe