Kiwi Quick Bread

"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!"
 
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photo by workingwoman51 photo by workingwoman51
photo by workingwoman51
photo by PaintedLadyArt photo by PaintedLadyArt
photo by workingwoman51 photo by workingwoman51
Ready In:
1hr 15mins
Ingredients:
8
Yields:
1 loaf
Serves:
10
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. I had super ripe kiwis and they were perfect for this bread, since kiwis aren't that sweet you need to use really ripe juicy ones. We ate it with a spread of cream cheese. Most delicious. Perfect to go with a cup of tea.<br/>Thanks for sharing
     
  4. I used overly ripe kiwi fruit. This was terrific. My friend and I killed a whole loaf with our tea this morning.<br/>it's a keeper
     
  5. 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.<br/><br/> 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. :)
     
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Tweaks

  1. This was a great bread! I did make some changes to it however. I used less sugar and added some honey, replaced the butter with coconut oil, added a couple bananas that I had thy were old and 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 and delicious! Had to stop myself from eating the whole thing.
     
  2. I made a double batch I had a big kiwi box from Costco.i think I should have done 1 batch instead of a double. Too crumbly tastes good though. I added vanilla and cinnamon and nutmeg. Quite tasty.
     
  3. I had some overripe kiwis, and was unsure if I would like the bread. So I made a half recipe, and spooned into 2 microwave safe mugs, greased and floured. Microwaved for about 3 and a half minutes (time may vary with microwave power - cook until wet spot is dime sized or less and it pulls away from sides). This does not brown the bread, but gave a good preview without committing to an entire loaf. We liked it! Next time, I'll use part whole grain flour. I like to use buckwheat, but it has a strong flavor also, and it might clash. We'll see. In any case, this is an excellent way to consume those squishy kiwis (if you are not one of those that hate it).
     
  4. I actually liked this~ I was unsure at first if we would like the taste, so to be on the safe side we added some raisins and used some honey instead of the sugar. It's not excessively sweet, and it is an unusual taste, but for us, in a good way. Thanks for sharing! :)
     

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