1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
2. Place feijoas, sugar, butter, and water in a saucepan and bring to the boil. Reduce heat and cook gently for five minutes. Remove from heat and allow to cool.
3. Stir in beaten egg and dry ingredients. Mix only until dry ingredients are just moistened, then bake in a lined loaf pan for 45 to 50 minutes.
4. Remove and let cool slightly before tipping to remove and slice.
On a trip to California a few years ago, I found these interesting fruit in a big street market. Feijoas are small, not much bigger than a large egg, and have a slightly bitter tasting skin. But, once I peeled away the skin, the inside was creamy with a slightly tart lemony taste. The seeds are edible, but you can also scoop them out easily if you prefer.
This recipe is a good use for feijoas. You don't need a lot (which is good because they are small) and the light lemony taste is a nice treat in this bread. You can add a few chopped pecans if you want, too. If you find feijoas in your store, go ahead and get some. They're tasty and your family and friends may be impressed when you tell them what you used in this bread!