Feijoa loaf

Ingredients

• 300 g (2 cups)self-raising flour
• 165 g (¾ cup), tightly packedbrown sugar
• ½ teaspoonbicarbonate of soda
• 1 teaspoonground allspice
• ½ teaspoonground cinnamon
• about 300 g (1½ cups)feijoa pulp
• 1 teaspoonvanilla extract or essence
• 2 largeeggs
• 50 g (2½ tablespoons)butter
• 125 ml (½ cup)milk

Instructions

1. 1

   Prepare the tin

   Preheat the oven to 180°C (356°F). Grease a loaf tin and line it with baking paper.

2. 2

   Mix the dry ingredients

   Put the flour, brown sugar, bicarbonate of soda, allspice and cinnamon in a bowl and mix well.

3. 3

   Mash the feijoas

   Cut the feijoas in half lengthways and scoop out the flesh. Place it in a bowl and mash lightly with a fork.

4. 4

   Melt the butter

   Put the butter in a microwave-safe bowl and melt it in the microwave.

5. 5

   Combine the wet ingredients

   Stir the vanilla and eggs into the feijoa pulp. Add the melted butter and milk, then mix well.

6. 6

   Finish the batter

   Pour the wet mixture into the dry ingredients and stir only until combined, with no pockets of flour remaining. Avoid overmixing, which can make the loaf dense.

7. 7

   Bake the loaf

   Transfer the batter to the lined loaf tin. Bake for 45 minutes, or until golden brown.

8. 8

   Cool and serve

   Take the loaf out of the oven and let it cool for a few minutes. Serve warm or cool, with butter.

What is feijoa loaf?

Feijoa loaf is a quick bread made with the fragrant pulp of feijoas, a fruit especially familiar in Australia and New Zealand. It has the easy, sliceable format of a loaf cake and a mild fruit flavour, with warm spices in the background.

This version uses mashed feijoa in a simple flour-and-egg batter. Brown sugar and cinnamon complement the fruit, while self-raising flour helps the loaf rise without a separate raising agent.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 5g protein, 43g carbs, 5g fat.

Most of the carbohydrates come from the flour and brown sugar, with additional amounts from the feijoas and milk. Butter and eggs contribute most of the fat, while eggs and flour provide some protein. Pair a slice with plain yoghurt or fresh fruit for a more balanced snack.

Choosing and preparing feijoas

Ripe fruit: choose feijoas that yield slightly when pressed and scoop out the flesh before measuring it. The recipe calls for about 300 g of pulp.

Light mashing: use a fork to break down the flesh without turning it completely smooth. A few small pieces add fruity pockets through the crumb.

Mixing for a tender crumb

Dry ingredients: mix the flour, sugar, bicarbonate of soda and spices evenly before adding the wet mixture. This helps distribute the raising agent and seasoning through the loaf.

Gentle stirring: combine the batter only until no dry flour is visible. Mixing beyond that point can make the finished loaf heavier.

Getting the bake right

Oven temperature: bake at 180°C and start checking at 45 minutes, as the method directs. The top should be golden brown when the loaf is ready.

Loaf tin: grease and line the tin before adding the batter so the loaf is easier to lift out after baking. Let it cool for a few minutes before slicing.

Flavour and texture

Warm spices: allspice and cinnamon give the loaf a gently spiced aroma without overpowering the feijoa. The brown sugar adds sweetness and a soft, moist texture.

Serving temperature: the slices are pleasant both warm and cool. Butter is the suggested accompaniment and works well on either.

What to serve with it

Simple serving: enjoy a slice on its own or spread it with butter, as suggested in the method. It also makes an easy addition to a morning or afternoon tea table.

For a fuller snack: serve a slice with plain yoghurt or a piece of fresh fruit. Keep accompaniments simple so the feijoa flavour remains noticeable.

Recipe notes & tips

• Use feijoas that are ripe enough to scoop easily.
• Measure the pulp after removing it from the fruit.
• Mix the dry ingredients thoroughly before adding the wet mixture.
• Stop stirring as soon as the flour is incorporated.
• Line the loaf tin so the loaf is easier to remove.
• Allow the loaf to cool for a few minutes before slicing.

Variations

• Extra cinnamon: add a little more ground cinnamon for a warmer spice note.
• Chopped nuts: fold chopped walnuts into the batter for added crunch.
• Citrus lift: add a little finely grated lemon zest to complement the feijoa.
• Fruit pieces: leave some feijoa in slightly larger pieces for pockets of fruit.
• Dairy-free swap: use a suitable plant-based milk and baking alternative to butter.

Common mistakes to avoid

• Unripe fruit: use feijoas that yield slightly so the pulp is easy to scoop and mash.
• Overmashing: mash lightly with a fork to retain some texture.
• Uneven dry mix: stir the flour, sugar, raising agent and spices together before adding wet ingredients.
• Overmixing the batter: stop once no unmixed flour remains to help avoid a dense loaf.
• Skipping the lining: grease and line the tin so the loaf is easier to release.
• Slicing too soon: let the loaf cool for a few minutes before cutting so the slices hold together.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Reheat a slice briefly in the microwave or warm it in a low oven.

Frequently asked questions