This loaf is easy to prepare with simple pantry ingredients and comes together in one bowl. The feijoas add natural moisture and a refreshing flavor that sets it apart from traditional fruit loaves. It’s a great way to use seasonal fruit, and it stays soft for days, making it ideal for slicing and enjoying whenever you like.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups plain flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 cup sugar 2 eggs 1/2 cup vegetable oil or melted butter 1/2 cup milk or yogurt 1 tsp vanilla extract 1 1/2 cups feijoa flesh (scooped and chopped)
Directions
Preheat your oven to 180°C and grease or line a standard loaf tin.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the sugar, eggs, oil (or melted butter), milk (or yogurt), and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing.
Fold in the chopped feijoa flesh evenly through the batter.
Pour the mixture into the prepared loaf tin and smooth the top.
Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes about 8–10 slices. Prep time is 15 minutes, bake time is 50–60 minutes, and total time is approximately 1 hour 10 minutes.
Variations
You can add chopped nuts like walnuts or pecans for extra texture. A handful of white chocolate chips pairs beautifully with the feijoa flavor. For a slightly spiced version, add a pinch of cinnamon or nutmeg. If you prefer a lighter loaf, substitute part of the oil with applesauce or yogurt.
Storage/Reheating
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze slices individually for up to 2 months. To reheat, warm slices in the microwave for 10–15 seconds or toast lightly for a fresh-from-the-oven feel.
FAQs
Can I use frozen feijoas?
Yes, frozen feijoas work well. Just thaw and drain any excess liquid before adding them to the batter.
Do I need to peel feijoas?
No, simply scoop out the flesh and discard the skin before using.
Can I make this loaf gluten-free?
Yes, you can use a gluten-free flour blend designed for baking, though the texture may vary slightly.
Why is my loaf dense?
Overmixing the batter can lead to a dense texture. Mix just until the ingredients are combined.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar, but keep in mind it also affects the moisture and texture.
What can I use instead of oil?
Melted butter or even yogurt can be used as a substitute for oil.
How do I know when the loaf is done?
Insert a skewer into the center; if it comes out clean, the loaf is ready.
Can I add a glaze on top?
Yes, a simple icing sugar glaze or lemon drizzle works well with the flavors.
Why did my loaf sink in the middle?
This can happen if the loaf is underbaked or if the oven door is opened too early.
Can I double the recipe?
Yes, you can double it and bake in two loaf tins for convenience.
Conclusion
This Feijoa Loaf is a simple yet flavorful bake that highlights the unique taste of feijoas. With its moist texture and easy preparation, it’s a reliable recipe you can return to again and again, whether you’re using fresh seasonal fruit or something from the freezer.
This Feijoa Loaf is a moist and tender quick bread packed with tangy-sweet feijoa flavor. Easy to make in one bowl, this feijoa loaf recipe is perfect for breakfast, tea time, or a simple homemade treat that stays soft for days.
Ingredients
2 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
2 eggs
1/2 cup vegetable oil or melted butter
1/2 cup milk or yogurt
1 tsp vanilla extract
1 1/2 cups feijoa flesh (scooped and chopped)
Instructions
Preheat oven to 180°C and grease or line a standard loaf tin.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
In another bowl, whisk sugar, eggs, oil (or melted butter), milk (or yogurt), and vanilla until smooth.
Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
Fold in chopped feijoa flesh evenly.
Pour batter into prepared loaf tin and smooth the top.
Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
Cool in tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Avoid overmixing to keep the loaf light and tender.Feijoas add natural moisture and tangy flavor.You can add nuts, white chocolate chips, or spices like cinnamon for variation.Yogurt can replace part of the oil for a lighter texture.
