Kiwifruit, Macadamia & Coconut Bread. The perfect mid-afternoon treat, or toast it for a quick and easy breakfast on the run.
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4.75 from 4 votes

Kiwifruit, Macadamia and Coconut Bread

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 1 loaf
Author: Tania @ The Cook's Pyjamas

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

1: You may need to cover the bread with a piece of foil towards the end of the cooking time as it can brown quite quickly.
This bread is delicious toasted, so slice it and freeze for a simple breakfast.