A delicious loaf, perfect for cutting into thick slices then toasting and slathering with butter. Made from seasonal feijoas and pantry staples.
We've all been there. Aunty Sue drops off a huge bag of feijoas from her tree and we need to think of some delicious and quick ways to eat them! Once you've scooped out a small mountain of feijoa halves, the next step, of course is baking. This Feijoa Loaf is an absolute winner - it's inspired by banana bread and gingerbread-style loaves, with a moist but firm texture. Delicious served warm on the day it's made with butter or toasted the next day for breakfast.
Ingredient notes:
- Feijoas: The hero of the recipe! In the picture above, I've scooped the feijoa halves out, but before I add them to the loaf, I cut them even smaller for even distribution and cooking.
- Flour: This recipe calls for plain flour as the rising agent is the baking powder. You could substitute this for gluten free flour, however bear in mind this can dry the loaf out faster than regular plain flour.
- Brown sugar: Gives the loaf a caramelised flavour and golden colour.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a 23cm x 12cm loaf tin with baking paper. In a large mixing bowl, melt the butter.
Add the oil, brown sugar, eggs, vanilla, cinnamon and salt, then whisk until smooth. Sift in the flour and baking powder. Mix until just combined.
Scoop out the feijoa flesh and roughly chop, then fold through the mixture. Pour the batter into the prepared loaf tin.
Bake for 60 minutes, until golden and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Recipe FAQs:
Feijoas are only the most delicious fruit - depending on who you talk to! A bit like coriander, the flavour can be quite polarising. Personally, I love them. Their NZ season runs from March to June depending on where you are in the country. They can be described as tangy and sweet with a slightly gritty texture under the skin. The most common comparison is to a gauva, with a side of pineapple flavouring. But they really are unlike any other fruit which is why they are such a treat during their season.
This is very similar to a banana bread in texture - slightly dense but still soft and moist. It holds its shape well and slices nicely, especially once cooled.
It can be undercooked in the middle or brown too much on top. If your oven runs hot, lower the temperature slightly and bake a little longer. As with most loaves, avoid over mixing, mix until just combined.
Storage:
Store your loaf in an airtight container in the fridge for up to three days. Enjoy at room temperature or place in the taoster. This loaf can also be frozen either whole, or in slices to enjoy periodically!
Top tips:
- The batter is quite thick and easy to work with. It domes and cracks a little bit on top as it bakes, giving it a rustic look and great flavour. I like to double the recipe and freeze one loaf for later.
- Chop the feijoas fairly small so they distribute evenly. This is a longer bake due to the moisture in the fruit, so check it with a skewer in the centre to make sure it's cooked through.
- If you have an abundance of feijoas, be sure to check out our Feijoa and White Chocolate Blondies, Feijoa and Apple Crumble Slice, Feijoa Chia Puddings or our Feijoa Muffins.
Related Recipes:
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Feijoa Loaf
A dense loaf, perfect for cutting into thick slices then toasting and slathering with butter. Made from seasonal feijoas and pantry staples.
Ingredients
- 60g butter
- ½ cup rice bran oil
- 1 cup brown sugar (200g)
- 2 eggs, room temperature
- 1 tsp vanilla essence or paste
- 1 tsp cinnamon
- ½ tsp salt
- 2 cups plain flour (300g)
- 1 Tbsp baking powder
- 280g feijoa flesh (about 1½ cups)
- 1 Tbsp brown sugar
Instructions
- Preheat the oven to 170°C fan bake. Line a 23cm x 12cm loaf tin with baking paper.
- In a large mixing bowl, melt the butter. Add the oil, brown sugar, eggs, vanilla, cinnamon and salt, then whisk until smooth.
- Sift in the flour and baking powder. Mix until just combined.
- Scoop out the feijoa flesh and roughly chop, then fold through the mixture.
- Pour the batter into the prepared loaf tin. Sprinkle over the extra 1 Tablespoon of brown sugar.
- Bake for 60 minutes, until golden and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 382Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 5gCholesterol: 50mgSodium: 321mgCarbohydrates: 72gFiber: 4gSugar: 26gProtein: 8g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Cass says
Is it supposed to be 1 Tbsp of baking soda? My loaf tasted like too much baking soda unfortunately.
VJ cooks says
Hi Cass, yes there is definitely 1 Tablespoon of rising agent in the recipe but it is baking powder, not soda. Baking soda has a notoriously strong flavour when used in large quantities, much stronger than baking powder. The baking powder helps the loaf to rise beautifully. I hope this helps.
Karyn says
Thank you for the recipe. I am just checking it is one cup of Brown Sugar AND one tablespoon of Brown Sugar? And they both go in at the same time? They are listed separately - perhaps for no reason?
VJ cooks says
Hi Karyn, sorry for the confusion. The extra 1 tablespoon of brown sugar gets sprinkled over the top of the loaf. I've just amended the recipe to state this!
Con says
Kia ora VJ,
Could I use a different type of oil or more butter instead? Haven't got rice bran on hand.
Thanks,
Con
VJ cooks says
Absolutely.
Karen says
What is the 1tb brown sugar for at the end of the ingredients please?
VJ cooks says
Sorry Karen, I've amended the recipe! The extra 1 Tbsp gets sprinkled over the batter just before baking.
Debra Mallam says
Hi, if I don’t have Feijoa’s what other fruit could I use ??
Thanks
VJ cooks says
Diced apple, pear or mashed banana.
Nicole says
Hi there,
Can you use whole meal flour or will it dry it out too much?
Thanks
VJ cooks says
I haven't tried that sorry! Let me know how you get on.
Nicole says
It wasnt too dry! Just a bit crumbly but still very nice thank you
Linda says
Just wondering if the loaf would freeze well? If so, would it be better to freeze whole or cut into thick slices, freeze and reheat slightly before serving?
VJ cooks says
Yes it does freezer well! You could do either. Like any baking, the loaf can dry out after several days so if you weren't planning on eating it all at once, slices would be a great idea. defrost slice by slice and enjoy cold or toasted.
Gwen says
Hi
Could you use self raising flour and leave out the baking powder?
VJ cooks says
Yes that should be fine.