Feijoa, date and ginger loaf

Photographer: Emma

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.