• Prep time: 20 mins
• Cook time: 1 hour
• Finished in: 1 hour 20 mins

Ingredients

• 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

Method

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.