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Feijoa loaf

Published: May 27, 2021 · Modified: May 27, 2021 by Sarah Brooks

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This feijoa loaf is a quick, easy and delicious way to use feijoas. With a mild feijoa taste its kind of like a yummy banana bread but with feijoas!

Sliced feijoa loaf on a chopping board, with one buttered slice, fresh feijoas and leaves and a butter knife.
Feijoa loaf,
Jump to:
  • Ingredients
  • How to make feijoa loaf
  • How to serve
  • How to store
  • Looking for more yummy recipes?
  • 📖 Recipe

We love feijoas aka pineapple guavas in our house. They are originally from Brazil but are best known in my husband's home country of New Zealand. And as any kiwi will tell you they are ubiquitous during feijoa season from March to May. An established tree can produce kilos and kilos of fruit, so kiwi's are always looking for great recipes to use the abundance of fruit during feijoa season.

This feijoa cake is one delicious option. Made with cinnamon and allspice, it's a slightly more subtle feijoa flavor, because you can sometimes have too much of a good thing. It's more like banana bread in taste and texture, but with feijoas instead of bananas. Of course if you are looking for more traditional feijoa flavors you could try my feijoa muffins or for a savory option my feijoa chutney.

And if you're looking for a creative way to use the leftover skins after making this feijoa cake you could always try making my feijoa syrup or fun feijoa fizz.

Ingredients

Feijoa loaf ingredients, feijoas, butter, eggs, baking soda, brown sugar, self raising flour, milk, vanilla extract, cinnamon, all spice.

Feijoas: aka pineapple guavas. No need to worry if you don't have your own tree. They are available in abundance in through out New Zealand from supermarkets, road side stalls, friends and neighbors. Outside New Zealand you can sometimes order online and they will ship the fruit. Alternatively in Australia I was able to fine someone near by me through my local buy sell swap group, so its worth asking around.

Self raising flour: white self raising flour is best for this recipe, I haven't tried it with whole meal flour. You could also you all purpose flour mixed with baking powder if you prefer to make your own.

Brown sugar: also known as light brown sugar, adds to the caramel notes of this recipe. You could use white sugar if you prefer, or experiment with dark brown sugar.

Vegetable oil: adds some much needed fats to these muffins. You can try substituting with similar oils such a peanut or canola.

Eggs: I use large eggs in this recipe, approx. 55 gms each with shells before cracking.

Baking soda: also known as bicarbonate soda or bicarb. This is NOT the same as baking powder and you can not substitute this.

Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

All spice: sometimes also called Jamaica pepper. The spice is from a single plant, but tastes like a combination of cinnamon, nutmeg and clove, hence the name all spice. Its readily available from supermarkets, or you can substitute with the individual spices instead.

Cinnamon: a little ground cinnamon adds some warmth and flavor to this feijoa cake. You could mix things up with other spices such as nutmeg or ground ginger if you like.

How to make feijoa loaf

Greased and lined loaf tin.

Preheat your oven to 180°C (356°F). Grease and line a loaf tin.

Adding brown sugar.
Adding baking soda.
Adding all spice.
Adding cinnamon.

Add the flour to a bowl with the sugar, bicarb, all spice and cinnamon and mix well.

Slice the feijoas in half length ways and scoop out the flesh. Add to a bowl and mash lightly with a fork. Add the vanilla and eggs and mix well. Melt the butter and add to the mash feijoas with the milk and mix well.

Slicing open feijoas length ways to scoop out flesh.
Lightly mashing feijoa flesh with a fork.
Adding vanilla to mashed feijoas.
Adding melted butter to mashed feijoas.
Adding milk to mashed feijoas.
Adding wet ingredients to dry ingredients.

Finally add the wet ingredients to the dry ingredients. Mix until just combined but all the flour is mixed in. Pour into the prepared cake tin and bake for 45 mins or until golden brown.

Tipping cake batter into loaf tin.
Baked loaf in tin out of the oven.

How to serve

Slice of buttered feijoa loaf on a plate with butter knife, fresh feijoas and leaves and a tea towel.
Slice of feijoa loaf.

This cake is fabulous warm from the oven cut into thick slices and slather with some soft butter or let it cool completely and eat it as it is. Delicious!

How to store

This loaf will store well covered on the bench for up to three days. Or wrap individual slices or the whole loaf cake firmly in cling wrap and freeze for up to two months.

Have you made this recipe? Tell me how it went in the comments below!

Looking for more yummy recipes?

Why not try making

  • Feijoa muffins
  • Feijoa chutney
  • Feijoa syrup
  • Feijoa fizz
  • Feijoa smoothie
  • Ginger crunch

Follow me on Facebook for many more delicious recipes.

Sliced feijoa loaf on a chopping board, with one buttered slice, fresh feijoas and leaves and a butter knife.
Feijoa loaf.

📖 Recipe

Close up buttered slice of feijoa loaf on a chopping board, with fresh feijoas and leaves and a butter knife.
Print Recipe

Feijoa loaf

This feijoa loaf is a quick, easy and delicious way to use feijoas. With a mild feijoa taste its kind of like a yummy banana bread but with feijoas!
Prep Time20 mins
Cook Time45 mins
Course: afternoon tea, Dessert, morning tea, Snack
Cuisine: Australian, Kiwi, New Zealand
Keyword: Feijoa cake, feijoa dessert, feijoa recipe, pineapple guava chutney, pineapple guava recipe

Equipment

  • Loaf tin

Ingredients

  • 2 cups (300gms) self raising flour
  • ¾ cup (165gms) tightly packed brown sugar
  • ½ teaspoon baking soda
  • 1 teaspoon ground all spice
  • ½ teaspoon ground cinnamon
  • 1 & ½ cups (300ish gms) feijoa pulp
  • 1 teaspoon vanilla extract or essence
  • 2 large eggs
  • 2 & ½ tablespoons (50gms) butter
  • ½ cup (125mls) milk

Instructions

  • Pre heat your oven to 180°C (356°F). Grease and line your loaf tin.
  • Add the flour, brown sugar, baking soda, all spice and cinnamon to a bowl and mix well.
  • Slice the feijoas in half length ways and scoop out the flesh. Put into a bowl and lightly mash with a fork.
  • Put the butter into a microwave proof bowl and melt in the microwave.
  • Add the vanilla essence and eggs to the feijoas and mix well. Add the butter and milk and mix well.
  • Add the wet ingredients to the dry ingredients and mix until just combined. The should be no unmixed flour, but don't over mix the batter or your will have a dense cake.
  • Tip the cake batter into the line loaf tin. Bake for45 minutes or until golden brown.
  • Remove from the oven. Allow to cool for a few mins and serve warm or cool with butter. Delicious!

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Sliced feijoa loaf on a chopping board, with one buttered slice, fresh feijoas and leaves, large cutting knife, butter and plate and knife on the side, with text overlay, feijoa loaf and The Aussie Home Cook.
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Sliced feijoa loaf on a chopping board, with one buttered slice, fresh feijoas and leaves and a butter knife.
Feijoa loaf.

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