Feijoa & Walnut Gingerbread Loaf with Lemon Butter

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http://www.taniaskitchen.co.nz/feijoa-walnut-loaf-gingerbread-recipe/

 

Feijoa & Walnut Gingerbread with Lemon Butter

I’m so sorry to those of you who aren’t feijoa fans but the lovely neighbour keeps giving them to me and we have a few on our wee tree, so what’s a baker to do?!

I have a slight ‘crush’ on feijoas paired with ginger and have been making this gingerbread loaf for a few years now so when deciding to add a feijoa loaf to my blog I immediately wanted to throw some feijoas into its gingerbready goodness and of courseĀ I had to fling in some toasted walnuts for a little bit of crispy, nuttiness…as you do. šŸ™‚

I also whipped up some simple, zesty, lemon butter to go with it but if you can’t be bothered, no worries, just enjoy it as is, a gorgeous loaf to share with a friend or two or four, over a cuppa. šŸ™‚

 

INGREDIENTS

Loaf
200 g butter / 7 ozĀ butter
1 cup soft brown sugar (loosely packed)
3 tablespoons of golden syrup
Ā½ cup / 50 g /Ā 1 Ā¾ oz walnut pieces (or halves)
1 cup chopped up feijoas (approx. 5 large)
2/3 cup milk
2 medium-sized eggs (I used size 6’s)
2 cups standard flour
2 teaspoons baking powder
2 Ā½ teaspoons ground ginger
Ā¼ teaspoon salt

Lemon Butter (Optional)
100 g / 3 Ā½ oz butterĀ  (at room temperature)
1 small lemon
1 tablespoon icing sugar (confectioner’s sugar)

 

Notes

  • I’ve always thoughtĀ so and today confirmed it with my friend Sarah fromĀ ‘What Sarah Bakes’Ā (who’s an expert on feijoas!) that when adding feijoas to loaves, cakes or muffins they are best used when they are just ripe, straight from the tree or recently picked. As they ripen they seem to lose a bit of their sharpness and theirĀ flavour can get a littleĀ lost in the baking process.
  • I like toasting nuts before adding them to my baking as it brings out their nutty flavour and crisps them up nicely so that there ‘crunch’ isn’t lost when they are mixed with wet ingredients and baked but if you are pressed for time don’t worry about toasting the walnuts, it’ll still be tasty!

 

STEP BY STEP

Loaf

First things first, place the butter, the brown sugar and the golden syrup in a medium-sized saucepan.

Feijoa & Walnut Gingerbread with Lemon Butter

Over a low heat, stirring often, melt it all together, being careful not to bring it to a boil as it will get too thick.

Feijoa & Walnut Gingerbread with Lemon Butter

Whilst you are waiting for it to melt, give a standard-sized,Ā 21 cm / 8 Ā¾” LĀ xĀ 11 cm / 4 Ā½”Ā W xĀ 6 cmĀ / 2 Ā½” DĀ loaf tin a light spray with non-stick cooking spray and then line it with either baking paper or tinfoil.

Feijoa & Walnut Gingerbread with Lemon Butter

Once melted, if it hasn’t combined nicely, give the caramel a good whisking until it is and then leave it aside to cool down.

Feijoa & Walnut Gingerbread with Lemon Butter

If you are toasting the walnuts, turn the oven to 160Ā°C fan bake oven or 180Ā°C conventional oven, on bake, with a rack situated in the centre.

Place the walnuts in an ovenproof dish (if you have walnut halves, roughly chop them up into pieces first).

Feijoa & Walnut Gingerbread with Lemon Butter

Toast them in the oven for 5 minutes, toss them well and then return them for another 3 – 5 minutes or until they are 2 or 3 shades darker (just not burnt, like I have done too many times to count, lol). šŸ™‚

Then leave them aside to cool down.

Feijoa & Walnut Gingerbread with Lemon Butter

After the walnuts are toasted (or if you aren’t using them) turn the oven to 150Ā°C fan bake oven orĀ 175Ā°C conventional oven, on bake, with a rack situated just below the centre of the oven for the loaf.

Next, peel the feijoas (or cut them in half and scoop out the insides with a teaspoon) and then…

Feijoa & Walnut Gingerbread with Lemon Butter

…roughly chop them up into little pieces.

Feijoa & Walnut Gingerbread with Lemon Butter

Next, place the flour, the baking powder, the ground ginger and the salt in a large bowl.

Mix it all together and then set it aside.

Feijoa & Walnut Gingerbread with Lemon Butter

Then place the milk and the eggs in a small bowl and…

Feijoa & Walnut Gingerbread with Lemon Butter

…whisk them togetherĀ until they’re nicely combined.

Feijoa & Walnut Gingerbread with Lemon Butter

Now, whilst quickly whisking, pour the egg and milk mixture into the ‘caramel’ and keep whisking until it’s blended together nicely.

Feijoa & Walnut Gingerbread with Lemon Butter

Now make a well in the centre of the dry ingredients and pour all of the milky, ‘caramel’ mix in.

Feijoa & Walnut Gingerbread with Lemon Butter

Stir it in the centre, very quickly, turning the bowl at the same time.

The dry ingredients will gradually fall in from the sides and when it stops falling in by itself, scrape the remainder in with your spoon and then continue stirring until it’s allĀ just combined.

  • This is how I mix my ‘wetter’ batters like crepes, pikelets and pancakes to help avoid lumps.

Feijoa & Walnut Gingerbread with Lemon Butter

Lastly, add the walnuts and the chopped feijoas and gently fold them in.

Feijoa & Walnut Gingerbread with Lemon Butter

All done!

Give theĀ lined tin a light spray with the cooking spray and then pour in the loaf batter.

Feijoa & Walnut Gingerbread with Lemon Butter

Pop it in the oven and bake it for 1Ā hour or until golden brown all over and/or a skewerĀ or small, sharp knife inserted into the centre comes out clean.

Once done leave it in the tin for at leastĀ 10 minutes before…

Feijoa & Walnut Gingerbread with Lemon Butter

…gentlyĀ pulling it out of the tin (paper as well) and placing it on a baking rack to cool down.

  • Pull the paper or tinfoil down away from the sides to help it cool a little quicker.

Feijoa & Walnut Gingerbread with Lemon Butter

Lemon Butter

If the butter isn’t soft enough, pop in the microwave for 20 seconds on half power and then if it’s still not, 10 second intervals until it is (you don’t want any to actually melt though!)Ā or you can cut it into cubes, place it on a little plate and then fill a cup with boiling water, empty the water out and then place the upturned cup over the butter, leaving it there until it’s soft, which works fab!

Place the butter in a little bowl and then zest the lemon and add it, as well as 1 tablespoon of the juice to the softened butter.

Lemon, Honey Cheesecake

Add the sugar too and then using an electric beater, on a medium/low speed, beat it all together until it’s smooth and fluffy.

Feijoa & Walnut Gingerbread with Lemon Butter

Slice into 8, 9 or 10 slices (I like 8, nice ‘n’ thick!) and generously butter!!

Feijoa & Walnut Gingerbread with Lemon Butter

Keepin’ it fresh – Once the loaf has thoroughly cooled down, keep it in an airtight container in the pantry for up to 4 days. Keep the lemon butter in the fridge but bring out 30 minutes or more before you need it so it can soften enough to spread on the loaf slices.

Feijoa & Walnut Gingerbread with Lemon Butter

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Feijoa & Walnut Gingerbread Loaf with Lemon Butter

Prep Time: 35 minutes

Cook Time: 1 hour

Total Time: 1 hour, 35 minutes

Yield: 1 standard size loaf

Feijoa & Walnut Gingerbread Loaf with Lemon Butter

One of New Zealand's favourite fruits, the feijoa, in a crispy walnut, gingerbread loaf, served with zesty lemon butter

Ingredients

    Loaf
  • 200 g butter / 7 ozĀ butter
  • 1 cup soft brown sugar (loosely packed)
  • 3 tablespoons of golden syrup
  • Ā½ cup / 50 g /Ā 1 Ā¾ oz walnut pieces (or halves)
  • 1 cup chopped up feijoas (approx 5 large)
  • 2/3 cup milk
  • 2 medium-sized eggs (I used size 6's)
  • 2 cups standard flour
  • 2 teaspoons baking powder
  • 2 Ā½ teaspoons ground ginger
  • Ā¼ teaspoon salt
  • Lemon Butter (Optional)
  • 100 g / 3 Ā½ oz butterĀ  (at room temperature)
  • 1 small lemon
  • 1 tablespoon icing sugar (confectioner's sugar)

Instructions

    Loaf
  1. Place the butter, the brown sugar and the golden syrup in a medium-sized saucepan and over a low heat, stirring often, melt it all together (being careful not to bring it to a boil as it will get too thick).
  2. Whilst you are waiting for it to melt, line a standard-sized, 21 cm / 8 Ā¾" L x 11 cm / 4 Ā½" W x 6 cm / 2 Ā½" D, loaf tin with baking paper or tinfoil and then give it a light spray with non-stick cooking spray.
  3. Once melted, if it hasn't combined nicely, give the caramel a good whisking until it is and then leave it aside to cool down.
  4. If you are toasting the walnuts, turn the oven to 160Ā°C fan bake oven or 180Ā°C conventional oven, on bake, with a rack situated in the centre.
  5. Place the walnuts in an ovenproof dish (if you have walnut halves, roughly chop them up into pieces first).
  6. Toast them in the oven for 5 minutes, toss them well and then return them for another 3 - 5 minutes or until they are 2 or 3 shades darker (just not burnt, like I have done too many times to count, lol). šŸ™‚ Then leave them aside to cool down.
  7. After the walnuts are toasted (or if you aren't using them) turn the oven to 150Ā°C fan bake oven or 175Ā°C conventional oven, on bake, with a rack situated just below the centre of the oven for the loaf.
  8. Peel the feijoas (or cut them in half and scoop out the insides with a teaspoon) and then roughly chop them up into little pieces.
  9. Place the flour, the baking powder, the ground ginger and the salt in a large bowl, mix it all together and then set it aside.
  10. Place the milk and the eggs in a small bowl and whisk them together until they're nicely combined.
  11. Whilst quickly whisking, pour the egg and milk mixture into the 'caramel' and keep whisking until it's blended together nicely.
  12. Make a well in the centre of the dry ingredients and pour all of the milky, 'caramel' mix in.
  13. Stir it in the centre, very quickly, turning the bowl at the same time.
  14. The dry ingredients will gradually fall in from the sides and when it stops falling in by itself, scrape the remainder in with your spoon and then continue stirring until it's all just combined.
  15. Add the walnuts and the chopped feijoas and gently fold them in.
  16. Pour the batter into the lined and sprayed loaf tin and bake it for 1 hour or until golden brown all over and/or or a skewer or small, sharp knife inserted into the centre comes out clean.
  17. Once done leave it in the tin for at least 10 minutes before gently pulling it out (paper as well) and placing it on a baking rack to cool down.
  18. Lemon Butter
  19. If the butter isn't soft enough, pop in the microwave on half power until it is and then place it in a bowl.
  20. Zest the lemon and add it, as well as 1 tablespoon of the juice to the softened butter.
  21. Add the sugar too and then using an electric beater, on a medium/low speed, beat it all together until it's smooth and fluffy.
  22. Once the loaf has thoroughly cooled down, keep it in an airtight container in the pantry for up to 4 days. Keep the lemon butter in the fridge but bring out 30 minutes or more before you need it so it can soften enough to spread on the loaf slices.

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