Forget needing to add any refined sugars to this healthy pineapple guava bread! Blender ready with natural ingredients and prepared in as little as 10 minutes! Such an easy recipe sweetened with Feijoa, or pineapple guava and coconut sugar!
One of my close girlfriends has an abundant garden in her yard packed with a Feijoa fruit tree, passion fruit, avocado trees, kumquats, lemons, limes, and more! Makes sense since her hubby is a gardener and we live in a climate where fruit trees grow well. Anytime there is an abundance of fruit from her garden she is always so kind to give it away. This year she had the great idea to give away fruit as a fundraiser to raise money to run in a 5K-10K She Is Beautiful race in support of the Gwendolyn Strong Foundation.
Thank you Elena for all your delicious pineapple guava fruit which enticed me to try a few more tricks in the kitchen!
I literally took a giant sand bucket (only thing in my car) and filled that bad boy up with as many guava fruits that would fit! I had high expectations (maybe a little too high) and ended up with so much fruit needing to be used up that I froze a bunch of extra for smoothies. When I was first introduced to pineapple guava fruit I had no clue how to use it (like most people) so do not feel bad if you have never heard of it. At first glance it resembles a small avocado. It is oval, bumpy and green in shape and color with a matte finish unlike avocados that are shinier. My boys love to eat pineapple guava fruit plain by slicing it into two halves then scooping the insides out and eating it with a spoon.
After eating tons raw for snacks there was still a large amount sitting in my kitchen so I used it in a gluten free bread loaf recipe. The first loaf I used ZERO sugar and my hubby thought it was just ok (it had lots of pineapple guava taste if you like the flavor). The second bread loaf recipe that I made I added coconut sugar. It was slightly more sweet and complimented the pineapple guava fruit flavor. I think you could also add banana in this bread and it taste a bit tropical with some whipped honey butter!
Feijoa, or pineapple guava is a delicious fruit popular in Brazil and can be used in baked goods, bread loafs, smoothies, or by itself. Try this recipe in a muffin pan by baking it at 350 degrees for about 22 minutes until a toothpick comes out clean.
Pineapple Guava Bread (gluten-free)
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Ingredients
- 1 ½ cups Gluten Free Flour prefer Cup4Cup brand or White Spelt Flour
- ½ cup Almond Meal Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon Himalayan salt
- 1 egg
- 1 egg yolk
- 2 tablespoons coconut oil melted
- ½ cup coconut sugar
- 2 teaspoons vanilla
- 2 cups pineapple guava fruit pealed
- ½ cup butter room temperature (can use vegan butter)
- 2 tablespoons honey
Instructions
- Preheat the oven to 350 degrees F. Grease or spray 1 8 x 4 loaf pan.
- Prepare the pineapple guava by cutting each in half and scooping out the insides or peel off the skins. Add to a blender the peeled pineapple guava, egg, egg yolk, vanilla, melted coconut oil. Blend until smooth.
- In a medium size mixing bowl add the Gluten Free Flour, Almond Meal Flour, baking soda, baking powder, Himalayan salt, coconut sugar. Mix together and then pour in the wet pineapple guava mixture. Combine well.
- Pour batter into the prepared loaf pan. Bake about 50 minutes, until a toothpick inserted in comes out clean.
- Remove from the oven and cool in the pan for 10 minutes. Then invert on to cooling rack and let cool almost completely.
- In a mixer, whip together honey and butter. Serve with the honey butter.
Nutrition
More Healthy Bread Loaf Recipes:
- Healthy Chocolate Chip Bread Loaf
- Irresistible Sour Cream Irish Soda Bread
- Pumpkin Bread Recipe
- Banana Bread Recipe
- Orange Cranberry Nut Bread
Chintha Samarawickrema says
Hi Danielle, This is a great recipe that I’ve been looking for sometime. One of my friends got quite a many of pineapple guavas, and I hadn’t found a way to get the most out of it until I saw your recipe.
Unfortunately I’m a vegan, and I tried to use flax eggs for the recipe, but it’s hard to figure how to do it for one egg & a yolk.
My bread was doing perfectly until I checked with a stick after the 60min of baking. I have a conventional oven, and the bread was getting dark. Both times (at 50min, & 60min) I checked with the stick, it didn’t come out clean. I waited another 10-15min still it was not done, but the bread was getting too dark. Finally I stopped baking it. The taste was really good, but it was really wet in the middle, however out side was nice & crispy.
I still rated the bread with 5 stars; I think mine didn’t work out because I didn’t use real eggs.
Do you have a vegan version on this?
Thank you so much!
Chintha