Guava quick bread with macadamia nuts
A simple delicious quick bread made with guava fruit puree, macadamia nuts, and organic whole wheat pastry flour. Cardamon and nutmeg round out the flavors, giving this quick bread an exotic, tropical flavor!
Servings 8
Equipment
- 9″ x 5″ loaf pan we use glass loaf pan
- immersion blender of food processor if you're starting with fresh guavas
- chinois strainer if you're starting with fresh guavas
Ingredients
Wet ingredients
- 1 1/4 cups unsweetened guava puree (see notes and photos in article to make guava puree)
- 1 cup organic cane sugar
- 1/2 cup unsalted grass-fed butter, melted (plus more to grease loaf pan)
- 2 duck eggs (or 2 JUMBO chicken eggs) (duck eggs are much larger than regular chicken eggs)
- 3 tbsp whole organic Greek yogurt
Dry ingredients
- 2 cups (406 grams) whole wheat organic PASTRY flour if not weighing flour with a scale, use the "spoon and sweep" method with your measuring cups
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg
- 1/4 tsp salt
Nuts
- 1/2 cup macadamia nuts, halved
Instructions
- Preheat oven to 350°F (177°C). Generously butter 9″ x 5″ glass loaf pan.
- Stir melted butter and sugar together in large bowl. Add other wet ingredients to bowl and mix together. In another bowl, mix together dry ingredients (don't add macadamia nuts yet). Pour dry ingredients into wet ingredients and mix together thoroughly. Then mix in about 75% of the halved macadamia nuts. Pour 75% of the batter into loaf pan. Evenly sprinkle remaining macadamia nuts on top, then add the rest of the batter. This helps get a more even distribution of nuts towards the top of the bread. (See pictures and notes in article if this sounds confusing.)
- Bake bread on middle oven rack for about 75-80 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Every oven bakes a little differently and the type of pan you use may also make your bread bake for less or more time. (We use a glass loaf pan.)Remove bread from oven and let cool on cooling rack in pan for ~10-15 minutes. Then run butter knife around outer edges before turning the pan upside down to remove bread. Let bread cool on rack. Don’t cut until bread has cooled to close to room temp. Store in fridge for up to 1 week. Our favorite way to reheat is to cut individual slices, then reheat them in a cast iron skillet with a little butter.