White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup boiling water (250ml)
- 1 cup Chelsea White Sugar(225g)
- 50g butter
- 1 egg
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
Additional tips
For an extra flavour kick, add some chopped crystallised ginger to the loaf. Feijoas and ginger are a great combination!
Chelsea Products in Recipe
Reviews
198
What did you think of this recipe?
Viv C-W
Great recipe, been making feijoa everything to use up the feijoas on my property. I made a double batch of this and it made 3 medium loaves, I added a little cinnamon too. Will try it with gluten free flour for a few friends who are gluten intolerant and see how that goes. 😊👍🏽
5
Awhina
Easy as , came out prefect . It also taste good
5
Robyn
Very yummy particularly with the ginger
5
Mandy
Never fails!
5
Jillian king
The best loaf ever and I’m making four more to freeze
5
Lizzie
Yuuuuummmmiiii...
5
Wendy Bainbridge
Moist and baked evenly
5
Teresa
Must of been something I did but why was the texture dense? Overmix? Didn't let the feijoas mix cool enough?
4
Noeline
Easy to make, good texture and tastes great.
5
Pat
I added a few cubes of finely chopped caramelized ginger....absolutely the best loaf I've ever made. Recipe made 1 normal size plus a mini loaf that I cooked for about 20 minutes. Definitely making this again when I get some more feijoas
5
Method
Preheat oven to 180°C bake and grease and/or line a loaf tin (approximately 22cm x 12cm).
Place feijoas, boiling water, Chelsea White Sugar and butter in a large saucepan. Simmer for 5 minutes, then set aside to cool for 5 minutes.
Mix in egg, flour, baking powder and baking soda.
Pour into prepared tin. Bake for 35-45 minutes, until loaf springs back when lightly pressed and a skewer inserted into the centre comes out clean.
Cool in tin for 10 minutes, then transfer to a wire rack to cool completely. Delicious sliced and spread with butter!
Additional tips
For an extra flavour kick, add some chopped crystallised ginger to the loaf. Feijoas and ginger are a great combination!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
198
What did you think of this recipe?
Viv C-W
Great recipe, been making feijoa everything to use up the feijoas on my property. I made a double batch of this and it made 3 medium loaves, I added a little cinnamon too. Will try it with gluten free flour for a few friends who are gluten intolerant and see how that goes. 😊👍🏽
5
Awhina
Easy as , came out prefect . It also taste good
5
Robyn
Very yummy particularly with the ginger
5
Mandy
Never fails!
5
Jillian king
The best loaf ever and I’m making four more to freeze
5
Lizzie
Yuuuuummmmiiii...
5
Wendy Bainbridge
Moist and baked evenly
5
Teresa
Must of been something I did but why was the texture dense? Overmix? Didn't let the feijoas mix cool enough?
4
Noeline
Easy to make, good texture and tastes great.
5
Pat
I added a few cubes of finely chopped caramelized ginger....absolutely the best loaf I've ever made. Recipe made 1 normal size plus a mini loaf that I cooked for about 20 minutes. Definitely making this again when I get some more feijoas
5
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