Kiwi Bread

This recipe by Miranda Keyes creates a soft, flavorful quick bread that's a touch more exciting than banana, but with the same ease.

At a glance

Approx 1 hour
Makes 1 loaf


  • 1 1/2 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup butter, melted and cooled
  • 3 eggs
  • 1/4 cup milk, divided
  • 3/4 cup pureed Kiwi fruit (about 4-5 Kiwis) + extra slices for decoration


  1. Preheat oven to 180° C. Grease and line a loaf pan with a long strip of parchment paper down the middle with overhanging sides.
  2. Prepare the kiwi puree by placing peeled kiwi fruit in a food processor or blender. Blitz until no large chunks remain and you have a puree. Measure out 3/4 cup and set aside. If there’s any remaining puree, use on top of porridge for breakfast or eat right then and there.
  3. In a small bowl whisk together flour, baking powder, and salt.
  4. In a large bowl or bowl of a stand mixer, beat together melted butter and sugar, about 1 minute. Beat in eggs, one at a time, mixing well after each addition. Beat mixture until pale in color, about 2 minutes.
  5. Add 1/2 of the flour mixture and mix until combined. Follow by adding 1/2 the of milk. Repeat with remaining flour and milk and mix just until combined. Using a spatula scrape down sides and mix well. Mix in kiwi puree.
  6. Scrape batter into prepared pan and smooth top. Bake in the middle rack of the oven for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.
  7. Let cool 5 minutes before removing loaf from pan. Loosen sides of pan with a knife if needed. Let cool completely on a wire rack before slicing.


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