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Feijoa and honey loaf

  • 15 minutes
  • 45 minutes
  • Makes 1 loaf
Feijoa and honey loaf


  • 2 cups self-raising flour
  • 1 teaspoon mixed spice
  • 1 cup mashed peeled feijoas
  • ¾ cup honey
  • 1 egg
  • grated rind of 1 orange
  • 100 grams butter, softened


  1. Set the oven rack in the centre of the oven. Preheat the oven to 180ºC. Grease and line the base of a mediium (22cm x 9cm) loaf tin with baking paper.
  2. In a medium-sized bowl, sift together the flour and mixed spice. Make a well in the cetnre by pushing the flour out to the edges of the bowl.
  3. In a jug, beat together the mashed feijoas, honey, egg and orange rind and pour into the well.
  4. Add the butter and beat well for 1 minute with a wooden spoon until soft and whipped in texture.
  5. Transfer to the prepared loaf tin and level off.
  6. Bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean.
  7. Remove from the oven and stand for 10 minutes before turning out onto a cake rack to cool.
  8. Serve warm, thickly sliced or cold and lightly buttered.

Cooks Tips

- 7-8 medium sized feijoas will yield 1 cup of mashed fruit.

- Mellow flavoured honeys are the best for baking - they include manuka, rata, pohutukawa, North Island cover and avocado honey. These warmer-toned honeys willnot overpower fruits, be they fresh or dried and will still provide a delicious honey flavour.

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