Summertime is here (at least in the northern hemisphere) and we’re all looking for something a little sweet and refreshing. Let’s take a break from those bread baking kneading days and add a little more sweetness and less work to our lives. The outdoors is calling our names, so why not bake this New Zealand Kiwi Quick Bread ahead of time and grab a slice to go as you’re heading outdoors for a hike, to the pool, beach, or patio.
Kiwis are NOT from New Zealand
Kiwis are synonymous with New Zealand whether you’re talking about the fruit or the colloquial term associated with the people. However, the kiwi fruit, originally known as the “Chinese Gooseberry”, is actually from China.
NOT Another Quick Bread!
When I was looking for ideas regarding a new international bake, a quick bread was definitely NOT at the top of my list. I’ve made more banana, blueberry, zucchini, avocado, and you-name-it fruit or vegetable bread than I care to count over the years. I’ve been at the point where I’m just over quick breads. But then…
I have been preoccupied lately with Australia and New Zealand from baking the Damper to Fairy Bread to the Potato Sourdough Starter & Bread and all of their sourdough friends. Researching for those bakes led to the discovery of kiwi quick bread. What!?! It never occurred to me to use kiwi in a bake. Thus, I had to give this idea a go and make one for myself. Yes, for Scott and me, too!
For Vegan & Gluten Free Eaters, too!
I played around with a couple of different recipes and made several versions to accommodate most of our diets. Granted, if you are avoiding sugar and fat, this bread is NOT for you. However, I managed to create vegan and gluten-free versions so more of us can enjoy a true bake.
Epic Failure in the Process of Creating a GF Version!
I had an epic fail… almond flour in place of regular flour did NOT work in this bread! We’re talking a pile of greasy goo. I still ate it, though. I mean… a combination of sugar, butter, and almond flour ultimately taste divine. Forget that I felt like a pig eating from a bucket of slop. ☹
Gluten-Free Kiwi Quick Bread Success!
It didn’t occur to me to take a picture of that greasy mess, but I did make a successful version… check that one out! The picture below is my gluten-free version of this awesome New Zealand Kiwi Quick Bread. I was SOOOO happy to make a successful gluten-free sweet bread.
Notice how closely it resembles the regular flour version. See the video for this version, in case you’re interested, but follow the recipe instructions below for substitutions.
My Fascination with Kiwi
I remember eating kiwi for the first time when I was in elementary school. Kiwis were exotic and tropical, “fancy” fruit from New Zealand (so I thought). I recall the natural sweetness with a faint taste of sour almost bitter aftertaste.
Immediately, I was hooked on the fruit. This love along with the decades-old desire to visit New Zealand (thanks in part to the amazing, breath-taking, aerial views in the “Lord of the Rings” movies) and the incredible health benefits of kiwi created my fascination.
Health Benefits of Kiwi
We all know that blueberries are quite the superfood and tasty at that. But did you know these international, fuzzy-skinned kiwis are, too? Kiwis and their little black seeds pack a huge health-benefit punch.
Here’s a quick rundown of the significant impact of kiwi. However, for more detailed info on this fruit’s other nutrients, vitamins, minerals, calories, and fat, check out this site: Kiwi Nutritional Facts and Analysis.
Vitamins & Minerals in Kiwi
100 grams of kiwi = ~1 1/2 kiwis contain the following…
- Vitamin C (aka ascorbic acid): 155% of daily recommended intake: protects against immune-system deficiencies like cardiovascular disease (reduces cholesterol), eye disease (like cataracts and macular degeneration), aids in iron absorption, and reduces skin wrinkling.
- Vitamin K: 50% of daily recommended intake: aids primarily in blood clotting to prevent excessive bleeding.
- Soluble dietary fiber: 12% of daily recommended intake: stimulates and regulates healthy digestion
- Antioxidants (Vitamin E & minerals like copper, zinc, & selenium): prevents damaged cells from becoming free radicals causing harm to other cells that may lead to different cancers, heart disease, and mind-debilitating diseases like Alzheimer’s.
- Omega 3 fatty acids: ~3% found in the black seeds alone: may decrease joint inflammation and swelling, many say it aids in brain and eye functioning but NIH is not backing these claims, so the verdict is still out.
Kiwis Aid in Coping with Common Health Issues
- Asthma: Vitamin C promotes collagen which is needed for healthy connective tissue made up by the pulmonary system that allows you to breathe. Whew! Therefore, the heavy dose of Vitamin C in kiwi has shown to significantly help people who wheeze!
- Irritable Bowel Syndrome (IBS): the green portion of kiwi acts as a probiotic reducing activation of the “bad” cells in the gut.
- Depression and Premenstrual Syndrome (PMS): natural anti-depressant! Kiwis have more than twice the levels of serotonin than tomatoes increasing mood and boosting self esteem.
- Sleep: Serotonin converts to melatonin after a few hours, thus kiwis help you fall asleep faster and aids in keeping you asleep. Just make sure you don’t eat kiwi right before bedtime or you might be wired for a while!
- Stress: it’s all about Vitamin C still! Vitamin C also lowers cortisol, in turn, increasing dopamine making you happy, happy, happy!
- Respiratory Infections & Suppressed Immunity : carotenoids, vitamin C, polyphenols and dietary fiber found in kiwi support the immune system reducing cell inflammation and oxidation.
- Eye Issues: lutein and zeaxanthin are carotenoids (antioxidants) found in yellow pigment fruits and vegetables like kiwi and are needed for proper vision functions.
Kiwis AREN’T for Everyone!
Before you run to the store and buy a houseful of kiwi, you might consider this. It is not uncommon for people with avocado, banana, birch tree, latex, or peanut allergies to also be allergic to kiwi. That’s NOT to say you WILL be allergic either.
Now, understand me clearly. Kiwis are NOT in the nut, legume, or stone fruit families. They are actually woody vines in the genus Actinidiaceace family of flowering plants. However, some food allergies and aeroallergens (pollen) are cross-reactive. This means they contain similar protein structures that cause people to have the same or similar physical reaction when exposed to them, even though they are in NO WAY related.
If you or family members have any of the above mentioned allergies, be aware of the potential physical response you (or they) might have if you (or they) take that kiwi bite.
Kiwi Analysis DONE! Now for the Kiwi Quick Bread Bake!
Let’s start with the Kiwi quick bread ingredients
Prep the kiwi to cook over the stove
For the first step, peel and chop the kiwi to cook over the stove in brown sugar and lemon zest. Once combined, place the saucepan on the stove set to medium-high heat. When the mixture boils, turn down the heat to simmer for 5 minutes until the kiwi has softened and turned yellowish. The mixture is ready!
Kiwi cut to medium dice Lemon zest added Followed by brown sugar All mixed up & ready for the stove
Kiwi Mixture Cooked & Ready to Cool!
Once the mixture has cooked, you’ll notice a kiwi chunky syrup.
TIP: You’ll need to set the mixture aside to cool so it doesn’t cook the egg when we combine all the wet ingredients.
Combine Butter & Egg
While the kiwi mixture is cooling, it’s time to melt the butter and combine it with an egg. Melt the butter JUST until melted or it will scramble the egg. An easy method is to dice the butter so it melts evenly. Heat it in the microwave for 20 seconds. Stir it so that most solids soften. Place it back in the microwave for another 5 seconds, if needed. Butter should be just right to mix with the egg.
Time for the Dry Ingredients
Set aside the whisked butter and egg mixture. In a medium bowl, whisk together flour, baking powder and salt.
Add Baking Soda to Cooled Kiwi Mixture
Sprinkle the baking soda over the cooled, cooked kiwi mixture and stir until bubbles form. Add this to the egg and butter mixture and stir.
Add Dry Ingredients to Combined Wet Ingredients
Stir the flour mixture into the wet ingredients until the dry ingredients are moistened throughout.
TIP: You’ll want to be careful not to overmix the batter or the baked bread will be very dense and tough.
Notice the soft & bubbly wet ingredients. Add the dry. All combined!
Prepare Baking Pan & Bake
Spoon the mixture into a well-greased or parchment-lined loaf pan or 9×9-inch square baking dish. Bake at 350˚F/177˚C for 45- 55 minutes.
TIP: Insert a toothpick or dried spaghetti noodle in the center to check for doneness. If the toothpick or spaghetti noodle comes out clean, bread is done.
Kiwi Quick Bread All DONE!
Cool the baked bread in the pan for ~30 minutes. Then, turn the bread out onto a wire rack to cool if you greased the pan. If using parchment paper with overhanging edges, just lift the parchment paper out of the pan and place the bread on a wire rack.
TIP: If you grease the pan, run a knife just inside the pan to loosen up any bread that may stick.
Decorating Time!
While the bread continues to cool, make the icing. In a small bowl, whisk powdered sugar and lemon juice. I starting with 1 tablespoon of lemon juice and added more to reach the right consistency. You’re looking for an icing that drizzles easily, but doesn’t completely run off the top of the bread. Spoon the icing over the loaf and garnish with additional kiwi slices, if desired. I placed the decorated loaf in the fridge for another 20 minutes or so to ensure the icing hardens. We don’t want our kiwis sliding off. 😉
TIP! I placed wax paper along the 2 long edges of the bread prior to drizzling the icing. This kept the icing off the plate. Once the icing hardened, then I just carefully slid the paper out from under the bread. No messy plate!
Whisk lemon juice & powdered sugar Drizzle the icing over bread Final view!
Final Thoughts…
Baker’s Perspective
This bread quickly came together aside from the time it took to peel and chop the kiwi. The process reminded me of preparing any standard quick bread. However, the primary difference was cooking the fruit. I think cooking the fruit allowed for time and chemistry to really meld the sugar, lemon, and kiwi flavors together.
Of course, it was fun decorating the top with lemon icing and kiwi slices. It was probably the prettiest quick bread I have ever made. I’ve never before added icing to one. You know, most of the time it’s difficult to visually discern one quick bread from another. With appropriate fruit on top as decoration, it was clear this bread was kiwi! Not a bad idea for future quick bread bakes, if you ask me.
Taster’s Perspective
For this particular bake, Scott was my taster and only consumer of this bread. However, after I figured out the gluten-free version, I was able to taste and can speak about that one.
This bread was sweet, fruity, and had a hint of lemon except for the topping which was more concentrated. We both really enjoyed the sugary, lemon icing as it screamed summer. It was more like eating cake than eating bread. I think this bread lives up to the description… a sweet and fruity refreshing treat.
For all the step-by-step visual details of making this bread, see my video entitled “New Zealand Kiwi Quick Bread: Vegan & Gluten Free Friendly“.
New Zealand Kiwi Quick Bread
Ingredients
- 5-6 medium ripe kiwi, chopped cut a few slices for garnish
- 1 cup packed brown sugar light or dark
- 1 lemon from which you need 1 tsp lemon zest & 1-1 ½ tbsp lemon juice
- 1 large egg or flaxseed egg, if vegan- see flaxseed recipe in Notes at bottom of recipe
- ½ cup butter, melted or any neutral oil like avocado or vegetable, if vegan
- 1½ cups all-purpose flour OR for Gluten Free use superfine white rice
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup powdered sugar
Instructions
- Use a potato peeler or paring knife to remove the skins from kiwi. Chop enough to equal 1½ cups. Place chopped fruit in a 2-quart saucepan and add sugar and lemon zest. Bring to a boil over medium-high heat. Then, reduce heat and simmer for 5 minutes stirring until fruit loses some of its color (will become yellowish) and has softened. Remove the saucepan from heat and set aside to cool.
- In the meantime, in a large bowl, melt the butter in the microwave (~ 20 seconds) and stir until all solids are melted (add 5 second intervals). Butter should only be just melted, not too hot or the egg will scramble when you add in the egg. Then whisk in the egg.
- In a medium bowl, whisk together flour, baking powder and salt.
- Sprinkle the baking soda over the cooled, cooked kiwi and stir until bubbles form. Add this to the egg and butter mixture and stir. Be sure the kiwi mixture has cooled or it will cook/scramble the egg.
- Stir the flour mixture into the wet ingredients until the dry ingredients are moistened throughout, careful not to overmix or the bread will be tough.
- Spoon mixture into a well-greased or parchment-lined loaf pan or 9×9-inch square baking dish. Bake at 350˚F/177˚C for 45- 55 minutes. Insert a toothpick or dried spaghetti noodle in the center to check for doneness. Toothpick or spaghetti noodle with come out clean if done.
- Cool in pan ~30 minutes and turn out onto a wire rack. If using a greased pan, use a sharp knife to run along the inside edges of the pan to loosen any bread that might be stuck.
- While the bread continues to cool, make the icing. In a small bowl, whisk powdered sugar and lemon juice (start with 1 tbsp lemon juice and add more as needed). The consistency should be thick enough to harden on the bread but thin enough to drizzle. Spoon over loaf and garnish with additional kiwi slices, if desired. To quick harden the icing, place the bread in the refrigerator for ~20 minutes. Slice and serve.
Video
Notes
Interested in some other easy recipes? Check these out!
Australian Damper to Fairy Bread
4- Ingredient Irish Soda Bread
Irish Potato Farls (Bread/Pancakes)
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes.