If you have a feijoa tree, it can sometimes feel like you are just making a recipe because it is another way to use up more of those feijoas, but I would go out and BUY feijoas to make this Feijoa, Date & Ginger Loaf. It is dark and rich and moist and yummy! I slice it quite thickly and store it in the freezer – and just toast a slice or two in the toaster ready to spread with butter and have with a cup of tea on a cold winter’s day.
Life has also become a lot easier since I discovered that you could simply put feijoas into the freezer whole and not have to worry about peeling and chopping them and preserving them in a sugar syrup to stop them browning. Just put them whole into a bag in the freezer and pull some out when you want to use them. Let them thaw a little and then it is easy to peel the skins off. I just use them from frozen without thawing them fully first for this recipe as you are heating them anyway.
1 cup feijoas, peeled and diced
150g dates, chopped
100g crystallised ginger, chopped
250mls boiling water
150g brown sugar*
50g butter
1 egg, beaten
1tsp vanilla extract
270g flour
1 tbsp ginger
1 tsp baking powder
1 tsp baking soda
Pre-heat the oven to 180°C on bake and grease a loaf tin.
Place the feijoa, dates, ginger, water, butter and sugar into a saucepan and bring to the boil. Lower the heat and simmer for 5 minutes. Remove from the heat and cool.
Mix together the flour, ginger, baking powder and soda and add to the fruit mixture once cooled along with the egg and vanilla. Do not over mix (this mixture is quite thick).
Spoon the mixture into the greased tin and bake for 45 minutes or until a skewer comes out clean.
*I’ve also just added a spoonful or two of molasses to white sugar if I don’t have any brown sugar.
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- Chop dates and ginger
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- Peel and slice feijoas
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- Boil together
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- for 5 minutes
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- Mix dry ingredients
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- Beat eggs and vanilla
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- Mix all ingredients together
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- Put into loaf tin
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- Bake until cooked
Have just made your recipe. I actually doubled it as i had so many feijoas. made 2 large loaves.
It is wonderful. Moist, tasty and the best yet.
We are having difficulty in restraining ourselves from having another slice after slice!😄
I can certainly relate to the problems of restraint! 🙂 I’m so glad you enjoy this recipe too.
Super delicious thank you! Just the combination I was looking for. I used oil instead of butter and egg (as we have a family member with allergies) and it worked beautifully.
This loaf is the best! As you say, great for using up free feijoas but worth it if you have to buy them. We have this loaf on high rotation in our house at the moment and I will use your tip about freezing feijoas so we can enjoy it through winter as well.
Thanks so much for the recipe. Hit all the right boxes as we have lots of fejoa and dates and ginger go fabulously with them. Moist yet not gooey.
A new favourite with the whole family 🙂
A great tasty recipe that freezes well too. Thank you.
Delicious!!! Substituted half the crystallized ginger with another tablespoon of ginger and half the butter with oil and lovely texture and lightness!
Baked in mini loaf tins for 20mins also.
Very versatile recipe.
Thank you!
Absolutely love this recipe. Have been scrounging feijoas off my friends to make it. Have loaves and muffins in the freezer. Am making another mix as we speak and am going to try it as a slice with a cream cheese or lemon icing. So happy I found your recipe.
So pleased you love it – it is one of my absolute favs