Feijoa, date and ginger loaf

Feijoa, date and ginger loaf


This post comes to you live and direct from our fine capital, Wellington. As I type I gaze out over rooftops which stretch out across the heart of the city, finally nestling into the lower steppes of Mt Victoria who’s tree-covered slopes flank the east-side of the city. Further on the blue sky provides a backdrop to fluffy white clouds which float lazily along the top of the hills, like a film strip playing in slow motion.

I’ve exchanged Auckland for Wellington in all it’s autumnal glory and in the midst of it all I’m reminded how much I miss living here. The city is a perfect little package and can be crossed from north to south and east to west easily on foot. The waterfront I am inexplicably pulled to and I find myself wishing I could while away the day gazing out upon the sparkling water and sculpture lined piers.

All this talk of Wellington and I’ve digressed substantially from the real reason for this post! At most I can tenuously call upon autumn as the link which ties this intro to the proceding recipe but it is doubtful! This recipe was kindly shared by Trish, our new property manager and makes a beautifully dark, spicy, dense loaf. I urge you to make it while feijoas still fill the shelves of fruit shops and while russet red leaves still cling to the branches of autumn trees.


1 cup feijoas, peeled and diced
150g dates, chopped
100g crystallised ginger, chopped
250mls boiling water
150g brown sugar
50g butter
1 egg, beaten
1tsp vanilla extract
270g flour
1 tbsp ginger
1 tsp baking powder
1 tsp baking soda


1. Pre-heat the oven to 180°C on bake and grease a loaf tin.
2. Place the feijoa, dates, ginger, water, butter and sugar into a saucepan and bring to the boil. Lower the heat and simmer for 5 minutes. Remove from the heat and cool.
3. Sift together the flour, ginger, baking powder and soda and add to the fruit mixture once cooled along with the egg and vanilla. Do not over mix (this mixture is quite thick).
4. Spoon the mixture into the greased tin and bake for 45 minutes or until a skewer comes out clean.


14 thoughts on “Feijoa, date and ginger loaf”

  • hi Emma,sounds like a lovely recipe.is it possible to make this loaf eggfree and what i can use to replacethe eggs .my daughter has a feijoa tree and would like to try this recipe.

    thank you


  • Hi Emma,

    I made this over the weekend and it turned out great, thank you for the recipe… I had to make a little swap though, as I couldn’t find any feijoas at the supermarket (their season down south is really short!), so I used kiwifruit instead. I loved the sweetness of the dates and the slight heat from the ginger, a a great early winter warmer!


  • Hi Balint,
    I’m glad you made and enjoyed the loaf! And what a good idea substituting the feijoas with kiwifruit! I’ll have to try it sometime!
    I hope it’s not too cold down there!

  • Hi Kamla,
    It is a delicious recipe so I hope that you can find a successful egg substitute! I just did a bit of research and I found that banana or applesauce make a good substitute. So I would use approximately the same volume of either one of these things as 2 eggs.
    Let me know how you go.
    Happy Baking!

  • DEAR EMMA ,the feijoa and date loaf turned out fantastic using mashed bananas as a substitute for eggs .
    thank you very much and i look forward to many more of your recipes
    once again thanks

  • Hi Kamla,
    I am so glad to hear that the loaf worked out using mashed bananas as a substitute for eggs! And I am so happy that I was able to help you out!
    Looking forward to more of your feedback in the future.
    Have a lovely long weekend,

  • Hey there,
    I was searching for a yummy loaf and found this one, all the while searching for a way to use up all the kiwifruit I have!
    I then came across someone above made it with kiwifruit…do you think it would taste tooooo kiwifruity? (do the feijoas hold a huge taste in the recipe?)


  • Hi Jax,
    I would never have thought about using kiwifruit instead of feijoas but I think I would definitely work (as Balint proved!). It would certainly be less subtle than the feijoa version (the feijoa flavour is quite strong) and the dates would cut through the acidity of the kiwifruit. Give it a go and let us know what you think!
    Happy baking!

  • This is such a good recipe. I have made it 3 times now with kiwifruit and it has been a hit each time. Thanks so much for sharing it. YUM!! I have another one just about to come out of the oven now. 🙂

  • Hi Maree,
    Thanks for your message. Fantastic that you love our loaf recipe so much that you have made it your own! I haven’t tried it with kiwifruit yet so will have to give it a go!
    Happy baking!

  • Fantastic recipe… Loved it!! I used chia seeds instead of egg… Just a table spoon soaked in warm water till they went to egg like consistency! Perfect! Also added pumpkin seeds and used whole meal flour! Kids loved it too!!

  • Hi Lindsay,

    Thanks for your message. Great to hear you enjoyed the Feijoa loaf and thanks for the tip with the chia seeds instead of the egg. I will have to give it a go. Glad to hear the kids loved it too.

    Happy cooking!

  • Hi Emma, I have made this delicious loaf many times over the last few years, many freinds & family have asked for the recipe, so it is spread all around the country, I freeze a lot of feijoas whole, so I can pull out a few when I feel like a feijoa loaf fix. Love it!!!

  • I love the loaf. I always have a pack of orgran egg replacer in my pantry, vegan although I’m not, but it is so good when you’re out of eggs.

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