Kiwi Bread Recipe 385

Steps:

• Pare the kiwi and chop enough to make 1 1/2 cups. Place chopped fruit in a 2 quart pan, add sugar and lemon peel. Bring to a boil, stirring until fruit loses some of its color. Allow to cool.
• Beat eggs and oil well. Blend together flour, baking powder and salt.
• Add the baking soda to cooked kiwi mixture. Stir until bubbles form. Add this to the egg mixture and then add flour mixture to it. Stir until dry ingredients are moistened.
• Spoon mixture into a well greased loaf pan. Bake at 350 degrees about 55 minutes. Cool in pan 10 minutes and turn out onto wire rack.
• Make icing with powdered sugar and lemon juice. Spoon over loaf.

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9 X 5 X 3 loaf pan.
• Sift together flour, baking powder baking soda and salt and set aside.
• In large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture beating well after each one. Stir in kiwis. Fold in dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan and bake for 55-65 minutes or until toothpick inserted comes out clean. Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.

Steps:

• Thoroughly beat the honey, vegetable oil and egg. Sift the flour, cinnamon, cloves, baking powder and salt; then and add to the honey/oil/egg mixture. Lightly stir in the kiwi pulp, chopped nuts and raisins. Spoon into an 8-inch oiled loaf pan and bake at 350°F (175°C) for 45 minutes. Allow to cool.

Steps:

• Preheat oven 350*.
• In bowl mix flour, sugar,baking powder and baking soda. Set Aside.
• In another bowl, mix eggs, cream cheese, vanilla, vegetable oil. Mix by hand or with mixer.
• Add kiwi fruit and juice, lime zest and lime juice.
• Add dry ingredients to wet ingredients a little at a time.
• Add 1/3 cup water and mix.
• If batter is too stiff to spread, add more water to total to 1/2 cup.
• Note: Depends on the size of the kiwis and the juice.
• Spray Pam in (2) 11 X 8 pans.
• Spread in Pans.
• Bake 20 to 25 minutes until top springs back when gently pressed with finger in the middle of the pan.
• Cool before serving. Cover top with plastic or foil.
• I freeze one pan, double wrapped and then freezer sacked.
• Flavor intensifies if refrigerated and served the next day.
• Note: You may use a 9 X13 pan but the bread will be higher and you will have to cook at least 10 minutes longer.

Steps:

• Place the flour into a large bowl. Add cinnamon, baking soda, baking powder and salt. Using a wire whisk, blend all the ingredients together. In a separate bowl combine the butter and the sugars, mix till well blended. Add one egg at a time and whisk till smooth, once all the eggs are blended in mix in the vanilla. Pour in the buttermilk and mashed bananas, continue to mix till smooth. Add in the diced kiwi fruit, once mixed add in the flour mixture and mix till blended. Do not over mix. Pour banana mixture into two well greased loaf pans with a little flour dusted on the bottom. Bake in a preheated 350F oven for 55-60 minutes or until a skewer inserted in the center comes out clean. Allow to cool in the loaf pans for 10 minutes before removing and cooling on a wire rack.