I decided to try another feijoa bread recipe. The first one was good as a fairly basic, neutral loaf. Not too sweet. Not too rich. Pleasingly straight-forward and simple to put together.

This one is a bit richer and a bit fancier. I mean, still nothing ludicrous, but it definitely feels a little bit more special than the previous one. Something you wouldn't mind serving as dessert (and would possibly feel at least slightly guilty serving for breakfast -- despite the name). We all quite liked this one!

Photo goes here.

Feijoa and Cinnamon Breakfast Bread

Slightly adapted from NZ Woman's Weekly

Ingredients

• 115g butter, softened
• 100g brown sugar
• 2 large eggs
• 400g feijoa pulp, mashed
• 1 large banana, mashed
• 1/3 c. plain Greek yogurt
• 1 tsp. vanilla extract
• 125g whole wheat flour
• 125g soft (plain/standard/cake) flour
• 1/2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 c. chopped pecans
• 4-5 small feijoas, halved and scooped

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a large (23x13cm/9x5") loaf pan.
2. Cream the butter with the sugar until light.
3. Beat in eggs, one at a time.
4. Mix in feijoa, banana, yogurt, and vanilla.
5. Add the flours and cinnamon, then sift in the baking soda on top.
6. Once all the dry ingredients have been added, stir to combine.
7. Stir in the pecans until just mixed.
8. Pour the batter into the prepared pan, decorate with feijoa halves (and a little extra cinnamon, if desired), and bake at 180°C (350°F) until toothpick comes out nearly clean (~1 hour).
9. Transfer to wire rack to cool.