Name: Feijoa and cinnamon breakfast bread with whipped honey butter
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 115 g butter; 3/4 cup brown sugar; 2 eggs; 1 1/2 cups feijoas, plus extra, to decorate (optional); 1 ripe banana, mashed; 1/3 cup plain yoghurt; 1 tsp vanilla essence; 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon, plus extra, to decorate (optional); 2 cups plain flour; 1/2 cup pecans; Whipped honey butter; 1/2 cup butter, room temperature; 3 tbsp honey

Feijoa and cinnamon breakfast bread with whipped honey butter

This feijoa bread is the best way to start a day, especially when toasted and spread with our honey butter. Whether as a breakfast-in-bed treat for Mother's Day or for any old weekend morning, it will always be a hit.

Makes 1 loaf

Prep

15M

Cook

55M

Total

1H 10M

Feijoas are only here for a short time, so here are some of our favourite feijoa recipes to make the most of NZ’s most popular fruit.

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Ingredients

115 g butter

3/4 cup brown sugar

2 eggs

1 1/2 cups feijoas, plus extra, to decorate (optional)

1 ripe banana, mashed

1/3 cup plain yoghurt

1 tsp vanilla essence

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon, plus extra, to decorate (optional)

2 cups plain flour

1/2 cup pecans

Whipped honey butter

1/2 cup butter, room temperature

3 tbsp honey

Method

Preheat oven to 180°C. Grease and line a loaf pan with non-stick paper so the paper overhangs the sides.

With an electric beater, cream butter and sugar. Add eggs, one at a time, then mix in the feijoas, mashed banana, yoghurt and vanilla.

Fold the dry ingredients into the mixture until no flour pockets remain. Do not overmix. Pour into the prepared pan, decorate the top with slices of feijoa and a sprinkle of cinnamon, if desired. Bake 45-55 minutes until a skewer inserted in the middle comes out clean.

Cool 10 minutes in the tin, then cool completely on a rack. Cut into thick slices; toast and serve with Whipped Honey Butter (see below).

Whipped honey butter

Beat butter with a mixer until fluffy. Gradually beat in the honey until well blended.

This loaf is intended for toasting. Due to its high moisture content, like a muffin, it is best eaten fresh, or you can freeze individual slices for easy toasting later on.
Note

Sophie Gray

Ingredients

Method

Whipped honey butter

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