There’s no better way to add a hint of summer to your winter day than with the tangy sweetness of kiwi! Though not native to New Zealand, people of that region love kiwi–using the fruit in fresh salads, sorbets, ice cream, desserts, and baked goods. This delicious kiwi bread is great for everyone, including folks following a vegan and/or gluten-free lifestyle. Enjoy the bread with breakfast or lunch or as a healthy snack during a busy day. If you want a bit more “green” to the crumb, consider adding chopped pistachio to the batter.
- 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 1/2 Tbsp lemon juice
- 1 large egg (or flaxseed egg, if vegan- see flaxseed recipe in Notes at bottom of recipe)
- 1/2 cup butter, melted, or any neutral oil like avocado or vegetable
- 1 1/2 cups all-purpose flour (for Gluten Free use superfine white rice)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup powdered sugar
- Use a potato peeler or paring knife to remove skins from kiwi. Chop enough to equal 1 1/2 cups. Place chopped fruit in a 2-quart saucepan. Add sugar and lemon zest. Bring to a boil over medium-high heat. Then, reduce heat and simmer for 5 minutes stirring until the fruit loses some of its color (will become yellowish) and has softened. Remove the saucepan from heat and set aside to cool.
- 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. 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 will come out clean if done.
- Cool in pan for around 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 quickly harden the icing, place the bread in the refrigerator for around 20 minutes. Slice and serve.
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.
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 to sit for 10 minutes or until it turns into a gel-like consistency. Use in baking in place of 1 egg.