2 Posts, 1 Day : Feijoa and Ginger Loaf

2 posts in one day!  What's going on?

Well my youngest started daycare today, he was so excited, so was his brother in fact.  They both spent a good chunk of yesterday evening packing and carrying their bags around the house.  And this morning was the easiest it has been for a long time getting out of the door- I guess it's because we all had the same goal for once.

Since leaving them happily playing at the play dough table I have come home and gotten back into my PJs feeling achy from the bug that has hit me overnight.  My seeds that arrived today will have to wait until I'm better - so today I'm taking it easy.  I'm going to go grab a box of tissues, make a hot ginger, lemon and honey drink, stoke the fire, put on a movie and slowly fold the heap of washing that my sofa is hiding underneath - and enjoy a slice of Feijoa Loaf.

This recipe is super easy, you do need to wait for the fruit to cool but it doesn't take long (put the pot in a sink of cold water if you're impatient).  The loaf stays moist for 4-5 days, if it lasts that long.

Feijoa and Ginger Loaf Recipe
Makes 1 Loaf

1C Feijoa Pulp
1C Boiling Water
50g Butter (or oil)
1C Sugar (using half of this is fine too)
1 Large Egg, lightly beaten
1t Ground Ginger (more if you love ginger like me)
2C (250g) Plain Flour
2t Baking Powder
1t Baking Soda

Pre heat oven to 180C and grease and line loaf tin.  In a saucepan combine feijoa, water, butter and sugar.  Bring to a simmer and cook for 5 minutes.  Remove from heat and allow to cool till luke warm.  Stir in beaten egg (don't mix in the egg while the fruit is hot - you'll only get scrambled eggs).  In a large bowl combine remaining ingredients.  Add fruit mixture to dry ingredients and stir well.  Pour into loaf tin and cook for 45-50 minutes until an inserted skewer comes out clean.  Leave to cool in tin for 10 minutes before turning onto cooling rack.