Pineapple guava, also called feijoa, is a fruit that adds a sweet-tart-floral flavor to foods like this quick bread. The glaze adds a bit of sweetness to each slice, but it's good without the glaze too.
I didn't have quite enough of the pineapple guava, so I added about a cup of applesauce. This also enabled me to cut out about half of the butter. I used Splenda instead of sugar. The batter needed a little bit more milk before I put it in the pans. It came out delightfully moist and tasty with no need for a glaze.
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!
