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1 loaf

  • 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.
  • from P.J. Gartin a Clemson Extension Master Gardener, Charleston, SC

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