This Kiwi Walnut Bread is one of the most interesting bread recipes I have made in a long time. Not really because of the Kiwi Fruit but that this recipe does not call for much liquid at all.
The batter for this bread is thicker than most other bread recipes you will find out there which results in a sweet but dense bread. The kiwi fruit does help keep it moist though.
🥜 Nut Allergies
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
My family loves Kiwi Fruit. We usually just peel and cut them up and eat them with other fruit. Sometimes we put some in our greek yogurt or on a salad. This is the first time I make bread with it though.
The easiest way to tell if a Kiwi Fruit is ripe and ready to eat is when you press the outside of the kiwi and it's slightly soft. If it's hard your kiwi is not ready to eat.
🥝 How to Peel a Kiwi (Video)
💭 Recipe Tip
While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
For more great recipes with Kiwi, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Kiwi Walnut Bread recipe (see recipe card for quantities): All Purpose Flour, White Sugar, Baking Powder, Baking Soda, Salt, Kiwi, Walnuts, Eggs, Unsalted Butter, Vanilla Extract and Cream Cheese.
🥣 How do I make Kiwi Walnut Bread
Preheat oven to 350°F. Grease and flour a loaf pan and set aside.
In a large mixing bowl, sift the all purpose flour with the sugar, baking powder, baking soda and salt.
Fold in the kiwi fruit and walnuts. Mix till combined. Add egg, melted butter and vanilla extract. Stir until just blended. Pour the mixture into the prepared pan.
Bake for 45 minutes, or until a toothpick comes out clean.
Let the bread cool in the loaf pan for 5 minutes, then remove to a wire rack to cool completely.
Kiwi Walnut Bread
Equipment
- Loaf Pan
Ingredients
- 2 Cups All Purpose Flour, sifted
- ½ Cup White Sugar
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ Cups Kiwi, chopped
- ¾ Cup Walnuts, chopped
- 1 Egg, beaten
- ¼ Cup Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- Cream Cheese, softened for serving
Instructions
- Preheat oven to 350°F. Grease and flour a loaf pan and set aside.
- In a large mixing bowl, sift the all purpose flour with the sugar, baking powder, baking soda and salt.
- Fold in the kiwi fruit and walnuts. Mix till combined. Add egg, melted butter and vanilla extract. Stir until just blended. Pour the mixture into the prepared pan.
- Bake for 45 minutes, or until a toothpick comes out clean.
- Let the bread cool in the loaf pan for 5 minutes, then remove to a wire rack to cool completely.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Cathy
How much cream cheese in the kiwi walnut bread?
Thank you.
Chef Rodney
There's no cream cheese in the bread itself. It's optionally used spreading on the bread as a frosting. You can use as much or as little as you want!
Rebeca
Made this today and found I had to add 1/2 cup liquid (I used some plum juice I had in the fridge) to get the batter consistency in the picture. Just the egg and butter left way too much unmoistened/unincorporated flour. As a result, perhaps, I had to bake it for about 20 minutes longer. I place another pan on top after the original 45 minutes to keep the top of the loaf from getting too dark and kept testing with a toothpick. Just had my two slices with cream cheese and really enjoy that it's sweet enough w/o using even half as much sugar as other sweet bread recipes do. So the 1 star off is just because it seems to need some more liquid in the recipe, but that was easy to adjust because the photo showed what the batter should look like. Thanks for the recipe!
Chef Rodney
Thanks for the feedback. I need to revisit this recipe to ensure I have the correct amount of liquid listed on the recipe card. Glad you liked the flavor though!