An easy sweet bread with pineapple guava for a delicious treat.
We received pineapple-guavas in our CSA box about 3 times.
The first time, it was 2 or 3 and we sliced them open, scooped out the fruit, and ate it. The 2nd and 3rd time we received about 6 to10 of them, so I decided I needed to discover something I could make with this yummy, little fruit. A search brought me to this recipe and I modified it to fit my needs.
Pineapple-Guava Sweet Bread
An easy sweet bread with pineapple guava for a delicious treat.
Ingredients
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 large egg
- 1/4 cup applesauce
- 1/2 cup sugar
- 1 cup pineapple guava (peeled and smashed)
- 3/4 cup powdered sugar
- 1 to 2 tsp milk
- 1/2 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- Grease or spray 1 8 x 4 loaf pan.
- In a medium bowl, shift together flour, baking powder, baking soda, and salt.
- In another bowl, add applesauce, sugar, pineapple guava, and egg. Mix together well.
- Add wet mixture to dry mixture and stir until all is mixed in well.
- Pour into loaf pan and smooth top.
- Bake for 50 to 60 minutes, until toothpick inserted in comes out clean.
- Remove from oven and cool in pan for 10 minutes.
- Invert on to cooling rack and let cool almost completely.
- Mix powdered sugar, milk, and vanilla until smooth.
- Drizzle over the top of bread.
- Let cool completely, slice, and eat.
Enjoy this sweet bread and try a new fruit too!
Sarah says
Used regular wild guava I had foraged, processed (blended and reseeded) and frozen a couple months ago and subbed extra guava purée for apple sauce, added a little extra sugar as these guavas were a bit tart and it was delicious!
Betty says
Can gluten free flour be substituted for wheat flour?
Aimee says
I haven’t tried it for this recipe, but a 1 to 1 gluten free flour should work 🙂
John says
Can you use sour cream in place of the applesauce?
Ellen says
Sour cream can be a good substitute for applesauce or oil. It will change the taste of the bread though, probably not by much but some.
Nabila says
Well, I have never heard of pineapple guava fruit before. I was literally looking for a recipe which calls for both pineapple and guava since I peeled a pineapple to find out that it was not juicy and I had some guavas which spent some time in the refrigerator. I was glad to learn about this “new” fruit. I wasn’t sure how sweet the sweet bread was going to be so I decided to double the sugar at the insistence of my family who haven’t had home baked sweets in a while and omitted the glaze. Thanks for a great recipe!
Denise Ann Lacertoso says
Is there a way to convert this recipe into a cookie recipe?
Ellen says
I have looked online to see if there is any way for sweet breads to be converted to cookies and the short answer is no. Everything would need to change and be converted into a different recipe. That would make a whole new recipe. Since the quava is basically pureed, you could try making our persimmon cookie recipe and use the pineapple guava instead or an applesauce cookie recipe. Or a favorite fruit puree cookie recipe of your own.
https://lmld.org/persimmon-chocolate-chip-cookies/ https://lmld.org/applesauce-chocolate-chip-cookies/
Alice says
Easier than peeling the fruit, I use a grapefruit spoon and cut away the flesh from halved fruit.
Helen says
Yum! I made this recipe with white guavas. My little trees are coming ripe all at once and after making a dozen jars of jam I wanted to see what else I could make. I found this lovely recipe and made cupcakes/individual cakes for morning coffee. They are wonderful! Full taste of the guava.
Aimee says
So glad to hear you loved it!
Karen says
Hi – I peeled the pineapple guava and pureed the fruit (including seeds) in a blender for a smoother consistency. Does 1 cup of pureed guava equate to the 1 cup of smashed guava specified in the recipe?
Ellen says
Yes, it should. I hope you enjoy this sweet bread. Please let me know how it turns out for you.
Karen says
Hi – I notice there is no fat (butter or oil) in this recipe. Is this correct?
Ellen says
Yes, this is correct. There is enough moisture from the applesauce and guava puree.
Aimee says
It is correct, the recipe uses applesauce to add extra moisture, but you can add 1/4 cup butter or oil instead if you want to.
Hannah says
After you using bread flour or all purpose flour?
Thanks! Can’t wait to try this!
Hannah
Ellen says
All purpose flour. I will go back and specify in the recipe. I look forward to hearing how you liked it.
Mary says
Can regular guavas be substituted for pineapple guavas in this recipe?
Ellen says
Yes, you can use regular guavas. The taste will be slightly different but the guavas textures is similar enough. Let me know what you think.
Nancie says
Just curious – why use part applesauce & not all feijoa pulp? I’m looking for a way to cook with some of our feijoa & this recipe sounds yummy, but I’m not sure what the applesauce adds to the recipe. My fruit are just starting to fall, so it’s time to begin collecting & then I’ll be inundated fast!
Thank you in advance for a reply.
Ellen says
Hmmmm…. maybe you could, especially if they are the same consistency. I hadn’t thought of that or tried. I only had so many guava was part of my challenge.
If you do it, please let me know how it turns out.
Mark in Ojai says
My family loved this! We are lucky to have a neighbor with 6 pineapple guava plants that are huge and every year there is a major abundance available. We made it yesterday and the flavor is incredible! We didn’t expect anything less since pineapple guavas are incredibly fragrant. Thanks for the recipe idea!!
Ellen says
What a fun thing to hear from you. Pineapple Guava is not something most people will know or have, so it is a complete delight you had some and could enjoy this bread so much. Thanks for sharing.