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!
Pineapple Guava (Feijoa) Quick Bread
More From Sunset
1 Hour, 30 Minutes
Amount per serving
- Calories: 172
- Calories from fat: 25%
- Protein: 2.7g
- Fat: 4.8g
- Saturated fat: 2.7g
- Carbohydrate: 30g
- Fiber: 1.2g
- Sodium: 230mg
- Cholesterol: 27mg
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/2 cup milk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 cups trimmed and grated pineapple guavas
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1. Preheat oven to 350°. Grease 2 loaf pans (each 8 1/2 by 4 1/2 in.).
- 2. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- 3. Mix milk, eggs, butter, sugar, and guavas in the bowl of a stand mixer. Add flour mixture and mix until combined. Divide batter between prepared loaf pans.
- 4. Bake until golden brown and a toothpick comes out clean when inserted in center of each loaf, 50 to 60 minutes.
- 5. Cool loaves in pan for 15 minutes, then invert onto a cooling rack. Let cool until barely warm to the touch, about 10 minutes.
- 6. Mix powdered sugar and milk until smooth and spreadable. Spoon half of glaze onto the center of each loaf, letting it drizzle down sides.
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