Tropical Kiwifruit, Macadamia and Coconut Bread is the perfect mid-afternoon treat. It is also delicious toasted, making it perfect for a quick and easy breakfast on the run.
Whilst I try to eat as seasonally as possible, and we grow as much as we can in our own little garden, the thing about living in such a large state is that most things are usually in season somewhere. Kiwifruit have, however, always been one of the exceptions to my personal rule. I had assumed kiwifruit were not produced locally, and had therefore succumbed to buying the New Zealand imports.
Western Australia continues to surprise me though, and I recently discovered that Delroy Orchards, a small orchard in Pemberton, are growing bumper crops of local kiwifruit. The fruit produced by this orchard is truly amazing. Large and sweet, and so very green. All of the produce is also grown without pesticides, which is a winner for me. The local season runs from April to July, which I know is late notice for this year, but if you are in WA consider this a heads up for next season. Look for the red kangaroo sticker on the fruit which indicates the local product.
I was given a large box of the local produce to play with, which gave me a great opportunity to experiment. Mr Grumpy likes to eat kiwifruit straight up on his morning muesli, and I think they are great in smoothies and popsicles. However, this time I wanted to bake with them.
The Princess is slightly averse to chunks of fruit in baked goods. I can guarantee if I make any such item I will find little piles of the cooked fruit sitting on a plate on the table where she has been eating (Heaven forbid that she should actually put the plate on the kitchen sink …. but that is a whole other rant). So I decided to puree the fruit before folding it into the cake batter. Let’s see how she deals with that!
This kiwifuit, macadamia and coconut bread is quite sturdy, and whilst Mr Grumpy has been eating the slices as is, The Princess and I have been enjoying them toasted and served with lashings of butter. Mr Grumpy, the kiwifruit fan, is not that fond of the slices on top for some reason, and if they offend you leave them off. There is still a whole lot of fruit in the bread itself. The bread also freezes well, so why not stash some slices in the freezer for a speedy breakfast.
Seasonal eating for me is all about the anticipation of fresh seasonal produce. So whilst our local kiwifruit season is over, I am already eagerly awaiting the start of the next one. In the meantime, can I offer you a slice of my kiwifruit packed coconut bread?
Kiwifruit, Macadamia and Coconut Bread
Ingredients
- 190 g plain wheat flour 1 & 1/4 cups
- 150 g wholemeal wheat flour 1 cup
- 1 Tablespoon baking powder 4 teaspoons
- 90 g rapadura sugar 1/2 cup
- 45 g shredded coconut 1/2 cup
- 60 g macadamia nuts roughly chopped
- 2 kiwifruit approximately 300g
- 1 large egg
- 120 ml coconut milk 1/2 cup
- 40 ml macadamia or olive oil 2 Tablespoons
- 1/2 teaspoon salt
- 1 kiwifruit extra, peeled and sliced
Instructions
- Preheat the oven to 195C (175C fan forced).
- Grease and line a 11cm x 21cm loaf pan.
- Combine the flours, baking powder, sugar, coconut and macadamias in a large bowl. Set aside.
- Peel and blitz the two kiwifruit. You should have 250ml (1 cup) of puree. I like to do this with a handheld blender.
- Whisk the egg, coconut milk, oil and salt together with the kiwifruit puree.
- Fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the lined pan.
- Arrange the sliced kiwifruit over the top of the batter.
- Bake for 45 - 50 minutes [Note 1], or until a skewer inserted in the centre comes out clean.
- Cool for 10 minutes in the pan, then remove the cake to a rack and allow to cool completely.
Notes
*I was provided with a very large box of local kiwifruit to play with. Whilst I was under no obligation to write this post, I always like to promote great local produce, which is why you are lucky enough to read about it.
This bread looks absolutely delicious and so pretty! Such gorgeous photos!
Thanks Marsha 🙂
Oh this looks so funky – I love the shots of the slices piled up on their side. And lol at the not being able to put a dish *in* the sink – it’s not just Little Princesses who can’t do that, Hungry Hubbies are completely incapable too!
Thanks Jo 🙂 If she was little I mightn’t mind so much, but she is bigger than me 😉
That is one beautiful looking bread. Loving the flavours going on here, so fresh and tropical. I’m thinking it’d be fabulous for breakfast.
Thanks Georgina 🙂 I think it would be great for breakfast. It’s not overly sweet, is packed full of fruit and toasts really well.
How pretty! This bread looks very moist and flavorful. I’ll have to get my hands on some kiwi and give this recipe a try.
Thanks Noel 🙂 It’s not overly moist, which makes it great for toasting. I hope you like it.
This is the prettiest looking loaf of bread I have ever seen!
Thanks Noor 🙂