Cupids Health

Feijoa Loaf | My Kids Lick The Bowl


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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.

Golden brown loaf in a pink loaf tin, sitting on a cooling rack next to a pile of feijoas.

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!

The ingredients to make feijoa loaf spread out on a bench top with text overlya.

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.

Bowl of mashed feijoa flesh next to a chopping board with a knife and feijoa skins.
I find to get 1 cup of feijoa flash I need around 8-10 feijoas.

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.

Egg, milk and vanilla in a glass jug being whisked together.

Step five: Add the mashed feijoa to the wet ingredients and mix to combine.

glass jug of wet ingredients.

Step six: Add the wet ingredients to the dry ingredients and mix gently until just combined.

Mixing bowl full of feijoa loaf batter which is well combined.

Step seven: Pour into the prepared loaf tin

Feijoa batter poured into a pink loaf tin, ready to be baked.

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.

Golden baked loaf in a pink loaf tin on a cooling rack.

Step nine: Cool in the tin for at least 5 minutes before tipping out onto a cooling rack.

Golden brown loaf sitting on a cooling rack next to a pile of feijoas.

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.

Feijoa loaf on a chopping board, three slices cut from the loaf.

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.
Close up of the cut end of a feijoa loaf.
This loaf has been made with 1 cup feijoa flesh and ½ cup of sugar.
Three slices of loaf on a wooden chopping board with sliced feijoas in the background.
This loaf is made with more fruit and less sugar, still tastes amazing but you can see the texture is more dense.
A feijoa loaf sitting on a wooden chopping board with 3 slices of loaf, bowl of fruit in the background.

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If you made my feijoa loaf or any other recipes on the blog please :

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Golden brown loaf in a pink loaf tin, sitting on a cooling rack next to a pile of feijoas.

Feijoa Loaf

A delicious and easy feijoa loaf, made with ground almonds it is delicious and moist and of course full of feijoa flavours!

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Course: Baking

Cuisine: New Zealand

Keyword: feijoa loaf, feijoa recipe, feijoas, feijoa baking

Servings: 12 slices

Calories: 126kcal

Author: My Kids Lick The Bowl

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.

Nutrition

Serving: 1slice | Calories: 126kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 86mg | Potassium: 70mg | Fiber: 2g | Sugar: 11g | Vitamin A: 57IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 1mg

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