Moist Feijoa Loaf

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  • 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.

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