Feijoas, are a Kiwi institution. This feijoa loaf is my go-to for using up all the feijoas that are around at this time of year.
Why This Recipe Works
- It is so simple
- It is relatively low in sugar compared to a lot of traditional baking
- Packed with fresh fruit, it most importantly uses up a fair amount of feijoas!
Ingredients you will need
This recipe is made with pantry basics: flour, sugar, milk, eggs, baking powder and vanilla. You will also need ground almonds and of course feijoas!
Substitutes
- Flour: This recipe does work with gluten-free flour.
- Milk: You can substitute cows’ milk for an alternative milk, almond, rice, soy etc.
- Feijoa: You can substitute 1 cup of mashed banana
- Sugar: I use brown sugar, but any granulated sugar will work, I have not tested this recipe with a liquid/syrup sweetener such as maple syrup or honey.
- Almonds: Coconut flour or fine desiccated coconut
- Eggs: I have not tested this recipe with an egg substitute.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used Countdown free range eggs in this recipe.
Step by step instructions
Below are illustrated step-by-step instructions to make my feijoa loaf, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 180 degrees celsius, prepare a loaf tin, line and or grease your tin.
Step two: Scoop out the flesh of your feijoas and mash with a fork.
Step three: Place the dry ingredients: Flour, baking powder, sugar, and ground almonds into a medium to large mixing bowl. Whisk or use a fork to combine the ingredients
Step four: In a second bowl whisk together the eggs, milk, and vanilla.
Step five: Add the mashed feijoa to the wet ingredients and mix to combine.
Step six: Add the wet ingredients to the dry ingredients and mix gently until just combined.
Step seven: Pour into the prepared loaf tin
Step eight: Bake at 180 degrees celsius for 35-45min until the loaf has risen, is golden and when you insert a skewer it comes out clean.
Step nine: Cool in the tin for at least 5 minutes before tipping out onto a cooling rack.
Here is a confession. For me, I find feijoas a bit too overpowering as an everyday eating fruit. When it is feijoa season I eat a few fresh, but not 1000’s like some people. Sacrilege I know, maybe I am not a true kiwi!
But as with everyone in New Zealand, despite not actually having any feijoa trees in my backyard, I still end up with bags and bags, and bags of them of them from neighbours, friend, and family Thankfully I love them in baking, like this feijoa loaf and so do my kids
Other ways I enjoy feijoa are in feijoa muffins, and feijoa crumble is really delicious.
Top Tips
Here is how you can make this feijoa loaf recipe perfectly every time!
- Like muffins, be sure to not over mix the batter, this will lead to tunneling in the loaf tin
- If you want a stronger feijoa flavour, you can actually up the feijoa content in this loaf by 50% to one and a half cups of mashed feijoa, the feijoa taste is stronger which one of my kids prefers.
- After a lower sugar recipe? You can drop the sugar down to ¼ of a cup, the end result still tastes lovely, but you will end up with a denser loaf (the sugar provides not only sweetness but structure in baking recipes).
- Try adding 1 teaspoon of ginger to the dry ingredients, feijoa and ginger are a great combination of flavours.
Feijoa Loaf
Ingredients
- 1 ½ Cup flour 225g
- 2 tsp baking powder
- ½ Cup sugar 90g I like to use brown sugar as it adds a nice flavour
- ½ Cup ground almonds 55g
- 1 egg
- ½ Cup milk
- 1 Cup feijoa flesh 220g aprroximately 9-10 feijoa.
- 1 tsp vanilla essence
Instructions
- Preheat your oven to 180 degrees celsius, prepare a loaf tin, line and or grease your tin.
- Scoop out the flesh of your feijoas and mash with a fork.
- Place the dry ingredients: Flour, baking powder, sugar, and ground almonds into a medium to large mixing bowl. Whisk or use a fork to combine the ingredients
- In a second bowl whisk together the eggs, milk, and vanilla.
- Add the mashed feijoa to the wet ingredients and mix to combine.
- Add the wet ingredients to the dry ingredients and mix gently until just combined.
- Pour into the prepared loaf tin
- Bake at 180 degrees celsius for 35-45min until the loaf has risen, is golden and when you insert a skewer it comes out clean.
- Cool in the tin for at least 5 minutes before tipping out onto a cooling rack.
Notes
Tips
- Like muffins, be sure to not over mix the batter, this will lead to tunneling in the loaf tin
- If you want a stronger feijoa flavour, you can actually up the feijoa content in this loaf by 50% to one and a half cups of mashed feijoa, the feijoa taste is stronger which one of my kids prefers.
- After a lower sugar recipe? You can drop the sugar down to ¼ of a cup, the end result still tastes lovely, but you will end up with a denser loaf (the sugar provides not only sweetness but structure in baking recipes).
- Try adding 1 teaspoon of ginger to the dry ingredients, feijoa and ginger are a great combination of flavours.
Ingredient Substitutions
- Flour: This recipe does work with gluten-free flour.
- Milk: You can substitute cows’ milk for alternative milk, almond, rice, soy etc.
- Feijoa: You can substitute 1 cup of mashed banana
- Sugar: I use brown sugar, but any granulated sugar will work, I have not tested this recipe with a liquid/syrup sweetener such as maple syrup or honey.
- Almonds: Coconut flour or fine desiccated coconut
- Eggs: I have not tested this recipe with an egg substitute.
Firstly, my loaf looked considerably more rustic than yours, maybe my ‘mashing’ was a little haphazhard…. secondly I was quite dubious about the flavour as when I licked the spoon at the end of mixing, it tasted rather bland. Gladly, something wonderful happened during cooking and the end result was indeed a very moist and tasty loaf! The entire plate got demolished at our play date today with the under two’s in particular reaching for second and third helpings. Lucky I did a double mix as I have some left over for lunchboxes, yay! Also, very glad to use a recipe that consumes HEAPS of feijoas, I do get annoyed at recipes that call for 2-3 feijoas, what am I to do with the remaining 100 in my bucket? Tast loaf, happy kids, empty feijoa bucket = happy mama.
Firstly I am sure your loaf looked absolutely gorgeous, and even if it didn’t, kids don’t care!
I am very glad you were able to use up some of your Feijoas….I heard a great term today for people who have so many fiejoas that they practically enforce them on all friends, family, tradesmen and visitors… A "Feijoa Witness"
I have made it (already 3 times) with bananas. My daughter loves it and since there is less sugar than in a banana bread I love it as well!
Thank you for a delicious way to use up so many feijoas! Loved by the whole family… luckily I doubled up as the first loaf was gobbled up quickly straight out of the oven!
I put a bit less sugar and subbed coconut flour for the almonds.
Oh I love hearing success stories!
Very easy to make and yummy. My toddler who won’t eat feijoas love the loaf!
Yay!
I used 1 cup of almond meal and 1 cup of GF flour, and 1/4 cup brown sugar and 1/4 cup monkfuit sweetener. When I added the wet ingredients to the feijoa I blended them together for a smoother texture.
Worked out perfectly textured and absolutely delicious, thankyou.