This moreish loaf can be enjoyed at any time of the day. Just add butter.
Oats add a subtle nutty flavour to this delicious loaf. Enjoy this fresh or toasted with butter for breakfast. It’s also perfect to pack for a weekend hike.
FEIJOA, OAT & GINGER LOAF
Makes 1 loaf
2 cups plain flour
1 cup rolled oats
1 ½ tsp baking powder
½ tsp baking soda
½ cup brown sugar
1 Tbsp grated fresh ginger
1 tsp ground ginger
1 cup chopped feijoa
½ cup chopped dried dates
2 eggs
½ cup treacle or golden syrup
100g butter, melted
- Preheat the oven to 180C. Line a 1-litre loaf tin with baking paper.
- Place the flour, oats, baking powder, baking soda, sugar, ginger, and feijoas into a large bowl.
- In another bowl or jug, pour boiling water over the dates for 10 minutes, then drain while reserving ¼ cup liquid. Add the eggs to the liquid and dates, along with treacle and butter and stir to combine.
- Combine the wet ingredients with the dry, mixing gently. Transfer to the loaf tin and bake for 1 hour.
- Remove and cool in the tin for 15 minutes before tipping on to a baking rack to cool.
