Mumsey’s Feijoa Loaf

‘Tis the season for feijoas. 

We call them feijoas in New Zealand but they are also known as the 'pineapple guava'. 

We had some trees “up the path to the top house” when we were young and lived in Paekakariki. I remember sitting underneath them in a sort of bush setting eating the fruit until I was full of them. So I have really grown up with them. 

When we bought our section there were four trees but we have removed two as there really was too much fruit. We try to process as much as we can and then bag them, setting them at the gate for anyone to take the rest.

I have an assortment of recipes that I try every season sorting out which ones to keep and which to just toss. I do all sorts of things with them; baking, chutneys, jam, preserving and this year Harry is freezing some for making wine! 

This recipe can be found on the Chelsea Sugar website but I have adapted it to my own liking so making it mine. 

1 heaped cup peeled and chopped feijoa's 

1 cup hot water 

½ cup white sugar 

50g butter 

1 egg, beaten 

2 cups self-raising flour 

1 tsp baking soda 

1 heaped tablespoon crystallised ginger chopped small (you want it about the size of rice)

Topping 

½ cup raw sugar 

1 tablespoon ground cinnamon 

Preheat oven to 180°C bake and line a large loaf tin (approximately 22cm x 12cm). 

Place prepared feijoas, water, sugar and butter in a large saucepan. 

Bring to the boil, stirring to prevent sticking/burning. 

Simmer for 5 minutes, stirring occasionally, then set aside to cool for at least 5 minutes. 

Mix in egg, flour, chopped ginger, baking powder and baking soda. If you add this to the mix while it’s still too hot it will foam, so you will need to work quickly to get it into the oven. 

Pour/tip into prepared tin and top with the cinnamon sugar. As much as you like.

(You can save the left overs in an airtight container.) 

Bake for 40-50 minutes, until loaf springs back when lightly pressed and a skewer inserted into the center comes out clean. 

Cool in tin for 10 minutes, then transfer to a wire rack to cool completely. 

Lovely spread with butter or you can have thicker slices warmed with cream, ice cream or yogurt for a pudding.