We had a huge harvest of feijoa's this fall -- after making jams and chutneys and I decided to make this bread. We are vegan so I substituted Miyoko's sweet butter, a combination of coconut and almond milk and Bob's Red MIll egg replacer. The bread was amazing with the unique flavor of pineapple guava in every bite. It was a huge hit! Today I'm going to make muffins with the same recipe -- I dust them with sugar on top before they go in the oven.
Definitely moist and actually pretty good as bread goes, though absolutely no hint of the pineapple guava came through.... So it was a bit boring. I made mini loaves and tried putting some banana in half the batch and that was great.... Though just tasted like very moist banana bread too. Going to try making jam next with the P guavas... Hope I get that sweet, tart and aromatic flavor to come thru!
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