Feijoa Loaf

 

 

This feijoa loaf is an ideal all-rounder. It is quick and easy to put together, because it is a simple boil and mix recipe, plus it is an ideal loaf for freezing, and thawing. To freeze the loaf, it is best to cut slices first, then free-flow freeze the slices, before transferring them to a plastic bag and storing them in the freezer. This loaf is really handy to have in the freezer, because you can take out pieces as you need them and they thaw out quickly, and still taste as good as fresh baked loaf.

 

TIPS:

• We added in powdered ginger to this recipe, because feijoa and ginger are complimentary flavours. You can also add crystallized ginger and some chopped walnuts.
• Allow time for the boiled feijoa, sugar, and butter mixture to cool completely before adding the egg and dry ingredients, (Mum and I went on a covert walnut foraging walk while the mixture cooled – I was bundled out into the cold autumn wind with plastic bags stuffed in my pockets to collect wind-fallen nuts, and trust me, if there are walnuts to be foraged my mother knows where they are, not only within walking distance, but for miles around!)

 

 

 

FEIJOA LOAF

 

1 cup feijoas, peeled and sliced

1 cup sugar

50g butter

1 cup boiling water

1 egg, beaten

2 cups plain flour

1 teaspoon baking soda

1 teaspoon baking powder

Optional: 1 teaspoon powdered ginger / or 1 dessertspoon of chopped crystallised ginger

Optional: ½ cup walnuts, chopped finely

 

1. Line the base of a large loaf tin with baking paper (our loaf tin is approx. 24cm long x 11cm wide x 7 ½cm deep). Spray, or grease the sides of the tin.

 

 

2. Boil feijoas, sugar, butter, and water gently for 5 minutes.

 

3. Cool mixture. It is important that the mixture cools completely or the mixture will be doughy.

 

4. Carefully stir in the beaten egg and dry ingredients. Do not over-mix. Place in prepared tin.

 

5. Bake for 50-60 minutes at 180 degrees Celsius.

 

6. This loaf can be stored in a tin for the first day, but after that IF there is any left over, this loaf is best kept in the fridge because of the moist fruit content.

 

 

 

Since the oven was on, and we had plenty of (foraged) feijoas to use, we adjusted the oven temperature up, and made a batch of Feijoa Muffins. Find the recipe here: https://www.inthekitchenwithmum.com/2015/04/feijoa-muffins/