Feijoa, Date and Ginger Loaf

  • Feijoa, Date and Ginger Loaf

Feijoa, Date and Ginger Loaf


Makes 1 loaf or 8 mini loaves

Perfect with a cup of tea.



320g or 3 large feijoas (peeled and diced)

1 + 1/3 cup roughly chopped pitted dates (loosely packed)

3/4 cup + 1 tablespoon boiling water

1 cup sugar

5 tablespoons butter (diced)

2 tablespoons diced crystallised ginger {or ginger in syrup}

1 egg (lightly beaten)

1 teaspoon vanilla extract

2 cups less 1 ½ tablespoons flour

1 teaspoon baking powder

1 teaspoon baking soda



Preheat oven to 180°C. 

Lightly grease a loaf tin. or 8 mini loaf forms, with baking spray or melted butter.

Place feijoas, dates, water, sugar and butter into a saucepan and stir to combine.  Set over a medium heat and bring to the boil.

Reduce heat to a simmer and simmer for 5 minutes.  Add ginger and stir to combine.  Remove from heat and cool. {If you wish freeze and defrost to use}

Add egg and vanilla and stir to combine.

Sift flour, baking powder and baking soda into mixture and fold to combine.

Working quickly place into prepared loaf tin [or mini loaf forms} and into the preheated oven. For a full size loaf bake for 50-55 minutes, or until a skewer when inserted in the centre comes out clean.  For mini loaves, bake for 12-15 minutes or until the centres bounce back when prodded.

Remove from oven onto a cooling rack. Serve warm, or cool to serve. Store in covered container in pantry for up to three days. Slice and serve with or without butter.