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.
- 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.
Gently boil the feijoas, sugar, butter, and water for 5 minutes.
Cool mixture. It is important the mixture cools completely or the mixture will become 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, it is best kept in the fridge because of the moist fruit content.