Prep 15 mins
Cook 1 hr
My girfriend gave me a loaf of this delicious bread along with the treasured recipe. Here it is for you. Makes a wonderful tea bread and does it smell good while baking!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter (soften) or 1⁄2 cup margarine (soften)
- 2⁄3 cup sugar
- 2 eggs
- 1 cup peeled mashed kiwi fruit (ripe)
- Preheat oven to 350 degrees. Grease and flour a 9 X 5 X 3 loaf pan.
- Sift together flour, baking powder baking soda and salt and set aside.
- In large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture beating well after each one. Stir in kiwis. Fold in dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan and bake for 55-65 minutes or until toothpick inserted comes out clean. Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.
Post more recipes! This was delighful. I used very ripe kiwi's and I added 1/4 cup honey to the batter. Its a keeper.
This was a great bread! I did make some changes to it however. I used less sugar & added some honey, replaced the butter with coconut oil, added a couple bananas that I had thy were old & used whole wheat flour.. So I guess I made a different bread. But still, if it wasn't for this recipe I wouldn't have found it. It was so moist & delicious! Had to stop myself from eating the whole thing.
I likey-likey! Very different/citrusy-tasting, but still yum. I used only 1/3 cup of sugar and used 1 tbs of nu stevia powder. I also used a commerical gluten-free flour (Better Batter). It turned out plenty sweet. My kiwis were (I'm embarrassed to say) 4-5 weeks old, but it made my bread nice and sweet. I used 6 kiwis which yielded ~1 1/2 cups of kiwi puree. However, that was fine, because my GF flour requires additional liquid to be added to recipes.
I get what the quick bread purists are saying about the texture on the outside; it does have a somewhat thick, dry crust. However, as long as you don't cook your bread for longer than 55 minutes, it's edible. If I knew more about food chemistry, I might try to alter the recipe to get a softer, more traditional, quick bread texture on the outside. However, I still think it was yummy and would make it again. Just upgraded this from 4 stars to 5 stars after I inhaled a second slice. :)