- Prep time: 20 mins
- Cook time: 1 hour
- Finished in: 1 hour 20 mins
- 150g butter
- 3/4 cup sugar
- 2 eggs
- 1 cup feijoa pulp, chopped into small chunks
- 1/2 cup milk
- 1 1/2 cups self raising flour
- 1 1/2 teaspoons ground ginger
Preheat oven to 180 C. Grease and line a 24cm loaf tin.
Beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each.
Add feijoas and then alternate adding a little milk and combined flour and ginger. Gently mix to combine.
Pour mixture into prepared tin and bake for 1 hour or until a skewer inserted comes out clean.
Cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.
We like to us ours with lemon icing, mix 100g softened butter with 2 cups icing sugar and the juice and finely grated zest of a lemon. Spread over the cooled loaf.