Pineapple Guava Bread
Pineapple guavas or Feijoas are grown ornamentally in all sorts of settings these days.
Perhaps take a walk around the neighborhood before paying for them at the grocery store.
Perhaps take a walk around the neighborhood before paying for them at the grocery store.
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What you need: 1 1/2 cups flour 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 tsp Summer Essence Rosehip Spice 1/4 cup cream 1 large eggs 1/4 cup butter, melted 1/3 cup sugar 1 cups + 2 Tbsp trimmed and mashed pineapple guavas (Feijoa) |
Method:
Preheat oven to 350°.
Grease and flour 2 loaf pans (each 8 1/2 by 4 1/2 in.)
In a small bowl, combine flour, baking powder, baking soda, salt, and Summer Essence Rosehip Spice, set aside.
In a larger bowl, mix milk, eggs, butter, sugar, and guavas.
Add flour mixture and mix until combined. Do not over mix.
Divide batter evenly between prepared loaf pans.
Bake until golden brown and a toothpick comes out clean when inserted in center of each loaf, 50 to 60 minutes.
Let cool for 10 minutes before removing from loaf pan.
Preheat oven to 350°.
Grease and flour 2 loaf pans (each 8 1/2 by 4 1/2 in.)
In a small bowl, combine flour, baking powder, baking soda, salt, and Summer Essence Rosehip Spice, set aside.
In a larger bowl, mix milk, eggs, butter, sugar, and guavas.
Add flour mixture and mix until combined. Do not over mix.
Divide batter evenly between prepared loaf pans.
Bake until golden brown and a toothpick comes out clean when inserted in center of each loaf, 50 to 60 minutes.
Let cool for 10 minutes before removing from loaf pan.