Chelsea

celebrating 130 years 1884-2014

Feijoa Loaf

By Bridget Sutherland
Feijoa Loaf
10 servings
  • 15 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 45 mins
  • Serves
    10
Ingredients

    1 cup peeled & chopped feijoas
    1 cup boiled water
    1 cup Chelsea White Sugar
    50g butter
    1 egg
    1 tsp baking soda
    2 cups self raising flour or,
    2 cups plain flour & 2 tsp baking powder

Method

    Place feijoas, boiling water, Chelsea White Sugar and butter into a pot. Simmer for 5 minutes, cool slightly, then beat in your egg, flour, and baking soda.

    Pour into a loaf tin & bake in a preheated oven at 180°C for 45-50 minutes.

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
4.515
(15 reviews)


LOVED IT!! Such a great additive in the lunchbox, great toasted and easy to make. Have made a few of these and given a couple away. My new fave for feijoa season.

It looks great and yummy

Love it.
Have lots of feijoa and never know what to make.
Love this loaf.
Yummy.

Worked out great

Awesome, easy recipe! Was a huge hit at the office and at home!

I found this to be very easy and nice and moist

Very easy to make. I stuck to the recipe and it was beautifully moist and a definite feijoa taste.

A super easy recipe and a wonderful loaf. Perfect!

Excellent recipe we love it with walnuts in it. My favourite and very easy to make. My suggestion would be to add the flour mix before the eggs to stop eggs cooking with using a warm start to the first ingrediants. We have had many from our feijoa tree, even tried to freeze a couple but they only lasted a couple days.

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I add half a cup of sultanas with the feijoa, and swap one cup of the plain flour for wholemeal. Yum

Absolutely yummy!
Also great as muffins.
Try making some buttercream icing using feijoa to replace the liquid.

Very easy, a big hit with the family

Easy as and everyone loves it with a little butter

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Easy to make and lovely and moist. Recommend to feijoa lovers. I made it with margarine instead butter and it worked a treat.

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Made it gluten free, passed recipe onto daughter, she said was yummy, and has since made with stewed quinces, very yummy to

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