Feijoa loaf

This is a great all rounder recipe, I personally don’t like fresh feijoas but absolutely love this loaf. It’s also great frozen. To freeze the loaf, it is best to cut slices first, before transferring them to a plastic bag and storing them in the freezer. Take out pieces as you need them and they thaw out quickly, and still taste as good as fresh baked loaf.

Ingredients:

• 1 cup feijoas, peeled and sliced
• 1/2 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

Method:

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

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

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

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

Bake for 50-60 minutes at 180 degrees C.

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.