New Zealand Kiwi Quick Bread
Enjoy this summertime refreshing, sweet treat. Kiwi, butter, brown sugar and flour (or GF flour) topped with a lemon juice icing will cool you down from the summer heat. The tropical fruit combined with lemon is perfect to round out a summer dinner, or for breakfast before a dip in the pool, or for snack after a walk to the beach. This bread can be made vegan and gluten free!
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 9x9-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
*If the lemon juice in the icing is too strong, sub half of it with water or milk.
*If the bread is too sweet, omit the icing.
*If vegan, substitute the egg with a flaxseed egg.
*If gluten free, substitute all-purpose with superfine white rice flour.
Flaxseed Egg Recipe: Combine 1 tbsp flaxseed powder/meal & 2 1/2 tbsp water or plant-based milk. Stir 10-15 seconds or until the flaxseed meal completely combines with the liquid. Allow it sit for 10 minutes or until it turns into a gel-like consistency. Use in baking in place of 1 egg.