In Autumn in New Zealand, my Feijoa trees are over-producing, and we have to get creative baking with them, like my Feijoa Crumble. When it’s the end of the feijoa season, it’s the perfect time to make this easy and delicious feijoa loaf if you’re tired of feijoa chutney. If you also have too many feijoas growing in your garden, this is a good recipe to use a large batch of them.
Ingredients and Substitutions
All you need to make this tasty loaf with feijoa are:
Ripe Feijoa – When they fall from the tree and if the feijoa are soft to the touch, they are good for baking. The softer, the sweeter, and juicier they are. As a result, if you are using juicier feijoa, the bread can be moister and sweeter. All-Purpose Flour – I use plain flour for this sweet bread recipe. Avocado Oil – You can also use light olive oil or melted coconut oil. Baking Powder – for the soft and fluffy texture. Cinnamon – If it’s in Autumn, it has cinnamon. Brown Sugar, unrefined cane sugar, or coconut sugar. Almond Milk or any plant-based milk you love, including oat milk or soy milk. Vanilla Extract – for flavors.
How To Make Feijoa Loaf
It’s so easy to make this feijoa bread that once you try it, you will make it every Autumn.
Flavor Options
Of course, you can play with flavors and stir in 1/3 cup of some of the below ingredients to create a variety of feijoa loaf flavors.
Chopped Nuts like walnuts, almonds pecans White Chocolate Chips Mashed Banana Shredded Apples Shredded Coconut
Also, try adding some extra ground spices or zest below:
1/4 teaspoon of Ground Nutmeg 1 teaspoon of Ground Ginger 1 tablespoon of lemon or Lime zest
Storage Instructions
Store the feijoa loaf in a sealed container or wrapped in foil for up to 4 days, in the fridge. You can freeze leftover slices of the loaf in zip-lock bags or airtight container and thaw them in the fridge the day before.
Serving
Feijoas go very well with almond butter, jam, and peanut butter. Add a drizzle on top of your slice for a healthy autumn breakfast or snack on the side of your coffee.
Allergy Swaps
Below are some allergy swaps option if you need them.
Gluten-Free – I didn’t try all-purpose gluten-free flour in this recipe, so I am not sure how it will come out. Generally, egg-free loaf turns a bit gummy with a gluten-free flour blend. Sugar-Free – Use sugar-free crystal sweeteners like Monk fruit blend if you like.
Here are my answers to your most common questions about baking this feijoa bread recipe.
More Australian And NZ Recipes
If you like recipes from down-under, you’ll love these other recipes:
