Recipe: Ruth Pretty’s Feijoa, Date and Ginger Loaf


This flavour-packed loaf makes the perfect afternoon snack with a cup of tea.

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Recipe: Ruth Pretty

Makes – 1 loaf or 8 mini loaves

INGREDIENTS

320g or 3 large feijoas (peeled and diced)
1 + 1/3 cup roughly chopped pitted dates (loosely packed)
3/4 cup + 1 tablespoon boiling water
1 cup sugar
5 tablespoons butter (diced)
2 tablespoons diced crystallised ginger {or ginger in syrup}
1 egg (lightly beaten)
1 teaspoon vanilla extract
2 cups less 1 ½ tablespoons flour
1 teaspoon baking powder
1 teaspoon baking soda

METHOD

Preheat oven to 180°C.

Lightly grease a loaf tin, or 8 mini loaf forms, with baking spray or melted butter.

Place feijoas, dates, water, sugar and butter into a saucepan and stir to combine. Set over a medium heat and bring to the boil.

Reduce heat to a simmer and simmer for 5 minutes. Add ginger and stir to combine. Remove from heat and cool. {If you wish freeze and defrost to use}

Add egg and vanilla and stir to combine. Sift flour, baking powder and baking soda into mixture and fold to combine.

Working quickly place into prepared loaf tin [or mini loaf forms} and into the preheated oven. For a full size loaf bake for 50-55 minutes, or until a skewer when inserted in the centre comes out clean. For mini loaves, bake for 12-15 minutes or until the centres bounce back when prodded.

Remove from oven onto a cooling rack. Serve warm, or cool to serve. Store in covered container in pantry for up to three days. Slice and serve with or without butter.

MORE HERE:

Two great feijoa recipes: Feijoa chutney and feijoa loaf

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