Using your loaf

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OPTIONAL: Make an icing by mixing together caster sugar and lemon juice and spread over the loaf.

HERE'S a terrific recipe for those people with an overabundance of soft kiwifruit that need to be used up quickly.

The riper the fruit the sweeter this loaf will be, so don’t throw out those over-ripe fruit.






Kiwifruit Bread

6-7 medium-sized ripe kiwifruit
1 cup packed brown sugar
1 teaspoon grated lemon peel
1 egg
½ cup vegetable oil
1½ cups flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
Icing - Optional
1 cup caster sugar
6-8 teaspoons lemon juice

Peel and chop up the kiwifruit – enough for one-and-a-half cups. Place the fruit in a saucepan with the brown sugar and lemon peel. Bring to the boil, stirring until the fruit loses some of its colour. Allow to cool.

Beat the egg and oil together well. In a separate bowl, mix together the flour, baking powder and salt. Add the baking soda to the fruit mixture and stir until bubbles form.

Add the fruit mixture to the egg mixture, then the dry ingredients and stir until they are moistened.

Spoon the mixture into a well-greased loaf tin and bake at 180 degrees for about 55 minutes.

Cool in the tin for 10 minutes, then turn out on a wire rack.



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