Travel: Our Macau/Hong Kong Getaway (6D/6N)!

Follow our 6 day, 6 night adventure in these lands of amazing food, awesome culture and astounding sights. See how we ate, shopped and laughed our way through Macau and Hong Kong! :)

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Thursday, July 4, 2013

Zespri 14-day Scoop of Amazing Challenge: Day #5 - Kiwi & Maple Syrup Loaf

So wow, already Day #5 of the Zespri 14-day Scoop of Amazing Challenge! Some of our kiwis are starting to get a bit too ripe and mushy for my liking today; I've always liked a bit more texture to my food instead of anything too mushy. Well, if you're like me, fret not. 

Here's a really quick Kiwi & Maple Syrup Loaf recipe that I reckon works even better with ripened kiwis, and better yet, tastes really good as well. It's made in a loaf pan, but the texture is definitely closer to that of cake, a nice moist crumbly cake.

(Also, this marks our first ever recipe post! *nervous*)

All mashed up
I used both Zespri Green & Sungold kiwis for this recipe and my niece and nephew - who were around and suddenly became very interested in kiwis - helped to scoop out the kiwi flesh and roughly mashed it up with a fork.

I also made some other tweaks to the recipe. Instead of using normal sugar, I decided on using some maple syrup having previously tried it in this banana loaf recipe by Kelly and also because the bottle has been sitting in my fridge for close to forever, and brown sugar to give it a more characteristic flavour. Also tossed in my leftover flaxseed because the texture is great! (And that's about the only way my family will eat flaxseed, in baked goods.)

The recipe's very easy and not labour-intensive at all, so the kids were having a good time helping me do the mixing by hand. 

All ready!

Gosh, nothing beats the smell of freshly baked goods... on to the recipe now!

Easy Kiwi & Maple Syrup Loaf

(Adapted from
Makes 1 loaf

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (omitted this)
1/2 cup butter, softened or 1/2 cup margarine, softened (I used butter)
2/3 cup sugar (substituted with 4 tbsp brown sugar and 2 tbsp maple syrup)
2 eggs
1 cup peeled mashed kiwi fruit (I used three whole ripened kiwis)
(Added 1/4 cup of flaxseed as well)


1. Preheat oven to 170 degrees Celcius. Grease a 9 x 5 x 3 loaf pan.

2. Sift together flour, baking powder, baking soda and salt and set aside.

3. Half kiwis and scoop out flesh with spoon. Roughly mash with a fork and set aside.

4. In large bowl cream butter and sugar together until light and fluffy.

5. Add eggs one at a time to creamed mixture beating well after each one and stir in kiwis.

6. Fold in dry ingredients gently, stirring only until batter is completely moistened.

7. Spoon batter into pan and bake for 55-65 minutes or until toothpick inserted comes out clean. Mine took only 40 minutes. 

8. Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.

Though the recipe called for about 55-60 minutes, my pick came out clean at about 40 minutes or so, with a nice golden brown top.

I love having loaves when they're fresh out of the oven, though my mother is strongly against it and tells me it needs to be fully cooled down before eating. Well, unfortunately, she didn't have much of a say this time, because the whole loaf got swiped within the hour by the family. All gone now. Haha!

The loaf has got a really nice crusty edge to it, but a lovely moist amber-coloured centre. You get a whiff of the kiwis at first bite, but also a lingering maple syrup flavour which I really love. The flaxseed gives it a very nice texture, but I would also throw in some chopped walnuts the next time, for a bit more bite. Have already been asked to make it again this weekend with more of the ripened kiwis. :D

Have you used kiwis in your baking before? Do share some of your ideas with us! :)

*More fun kiwi recipes can be found on
**For more on the Zespri 14-day Scoop of Amazing Challenge, do follow the #zespriMY hashtag everywhere. Facebook, Twitter, Instagram, you name it!

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