Feijoa and Apple Loaf

I made a banana and feijoa loaf the other day and Daniel asked if I could make an apple and feijoa one. I have plenty of feijoa loaf recipes but I had to go looking for one with apple in.
I found a cake recipe from here and have adapted it to bake as a loaf.
You will need a food processor or kitchen whiz. Not sure how it would work without one.
It definitely has cake consistency to it but is nice eaten in slices.

Feijoa and Apple Loaf 

Ingredients

Skin of 1 orange
1 cup raw sugar
2 large eggs
½ cup white flour
½ tsp ground ginger
1 teaspoon baking soda
Good pinch of tsp salt
½ cup wholemeal flour
¾ cups sliced apple (cored and quartered – skin on – thinly sliced cross-ways)
¾ cups sliced feijoas (skin, halve and slice thinly)
½ cup vegetable oil (not olive – I used canola)

Method

Preheat oven to 180ºC.
Grease or line a loaf tin with baking or grease proof paper.
With a potato peeler finely peel the skin from the orange. You don’t want any of the white pith so be careful as you peel.
Place this and the sugar into a processor bowl and pulse until the peel is chopped a bit.
Break the eggs into the orange sugar. Pulse for a few seconds and leave sitting while you assemble other ingredients.
Sift white flour, baking soda, ginger and salt together into a small bowl then gently stir in wholemeal flour. Set aside
Measured sliced feijoas and apple flesh separately.
Process the sugar and egg combo for a further couple of minutes.
With the motor running, dribble the oil very slowly down the feed tube.
Process for another couple of minutes, adding the apple slices.
Remove lid and add half the dry ingredients, pulse, add the remainder and pulse again.
Add the feijoas to the mixture and pulse briefly until just combined.
Spoon mixture into prepared tin and bake for about 45 minutes or until a screw comes out clean.
Allow to cool completely and with serve with icing sugar sprinkled on the top or with a light spread of butter.