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 teaspoon 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 teaspoon 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.
Karen Clarke says
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.
Stacey Kemeys says
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"
Julie Pirot Motte says
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!
Clare says
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.
My Kids Lick The Bowl says
Oh I love hearing success stories!
Nicola McGovern says
Very easy to make and yummy. My toddler who won't eat feijoas love the loaf!
My Kids Lick The Bowl says
Yay!
Lin says
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.