Little feijoa, ginger and nut loaves with lemony icing

This feijoa recipe creates little loaves of heaven! Spiked with ginger and nuts then drizzled with lemon icing, these pint-sized bakes are delicious served with crystal ginger for a divine autumn treat

By Jo Wilcox
  • 15 mins preparation
  • 20 mins cooking
  • Serves 12
  • Print


  • 2 cup plain flour
  • 1 cup brown sugar
  • 1 teaspoon mixed spice
  • 1 teaspoon ground ginger
  • 1 cup bran flakes
  • 1/2 cup chopped nuts (pistachios, almonds, macadamias, walnuts, pecans etc), plus 1 tbsp extra for decoration
  • 1 cup milk
  • 1 1/2 teaspoon baking soda
  • 1/2 cup rice bran oil
  • 1 egg
  • 6 feijoas, peeled and diced
  • 1 small egg white
  • 1 cup icing sugar
  • 1-2 tbsp lemon juice
  • 3-4 cubes crystal ginger, sliced


  • 1
    Preheat the oven to 180°C and lightly grease 12 mini loaf tins.
  • 2
    In a large bowl combine the flour, sugar, spices, bran flakes and nuts and mix well.
  • 3
    In a separate bowl whisk together the milk, baking soda, oil and egg.
  • 4
    Fold the milk mixture and feijoas into the dry ingredients until just mixed. Spoon into the loaf tins (until about three-quarters full) and bake for 15-20 minutes until risen and golden.
  • 5
    To make the icing, whisk the egg white until foamy and opaque, then whisk in the icing sugar and enough lemon juice to make a drizzling consistency. When the loaves have cooled, drizzle with lemon icing and decorate with ginger slices and chopped nuts.

read more from