Glazed Pineapple Guava Bread is a quick bread (AKA short bread), and if we’re being honest, that means cake! This sweet, subtly tropical-flavored bread is lovely for breakfast with coffee or after dinner for dessert. And any time in between, of course!This post may contain Amazon affiliate links for your convenience at no additional cost to you.
I live in LA, in the same town where I was raised, in a neighborhood nestled between the ocean and the mountains. Lucky me. 🙂
A few blocks away, my dad still lives in the house I grew up in. My kids go to the same schools I did. I run into old friends around town. I love it.
One of my closest friends, Sarah, lived in a house around the corner from when I live now. We spent tons of time there, mostly swimming in her pool. Now Sarah lives one town over and we’re still close. And her mom still lives in the same house, just around my corner.
A couple of weeks ago, Sarah’s mom left me a huge bag of fresh pineapple guavas from the tree on her porch. There was a note on the bag that said, “I have tons more!”
Enter, Glazed Pineapple Guava Bread!
What are guavas?
- Classified as a berry, guavas are a common tropical fruit, cultivated in many tropical and subtropical regions around the world.
- Guava varieties can vary is size, from approximately the size of an egg to the size of a grapefruit.
- Guavas are incredibly fragrant when they’re ripe, and the lovely, tropical aroma can fill a room.
- The skin is edible and is usually a dull green to yellow color.
- Depending on the variety, guava flesh ranges in color from creamy white to salmon pink, and sometimes a deep red-pink.
- Next to the skin is a thin layer of a somewhat granular flesh, and the center is very juicy and contains tiny yellow, crunchy edible seeds.
- There are several guava varieties.
The guavas here are Pineapple guavas.
When is guava season?
Guavas have a fairly long season that typically starts in the fall and goes into spring.
What does guava taste like?
Guavas are subtly sweet and their taste can be likened to the flavor combination of strawberry and pear.
How to Eat a Guava
- Guavas can be eaten fresh, juiced, or used in desserts, preserves, cocktails, sauces and more.
- Some people love to bite right into a fresh, ripe guava, as if it were an apple. Though the skin and seeds are both edible, I prefer the interior flesh, sans seeds.
- Once a guava is sliced in half, a spoon can be used to scoop out the flesh.
- The flesh from guavas is usually strained before it’s used in a recipe.
This Glazed Pineapple Guava Bread is so delicious with its sweet subtly tropical flavor. The texture is soft and light, and it makes for a great anytime-snack, a perfect breakfast with coffee, and a delightful dessert after dinner.
If you’re loving guava season, you might also like this No-Churn Pineapple Guava Ice Cream.
This sweet, subtly tropical-flavored bread is a lovely for breakfast with coffee, or after dinner for dessert. And any time in-between, of course!
- 1/2 cup plus 1 teaspoon unsalted butter, melted
- 3 pounds fresh Pineapple guavas
- 1 (8.25-ounce) can crushed pineapple in syrup, drained
- 2 large eggs
- 1/2 cup golden brown sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon allspice
- approximately 1 1/2 cups powdered sugar
Preheat the oven to 350° F, and use 1 teaspoon of the melted butter to grease a bread pan that’s approximately 8 1/2 x 4 1/2 x 2 3/4-inches. Set aside.
Cut the guavas in half, and use a small spoon to scoop out the flesh, adding it to a blender as you go. Blend until you have a smooth purée, about 10 seconds on high.
Remove 1/4 cup of the juice and add it to small saucepan. Set aside. Pour the remaining juice into a large mixing bowl.
Add the pineapple to the guava juice in the mixing bowl, along with the eggs, brown sugar and vanilla. Stir until you have as smooth a mixture as possible.
In a second mixing bowl, evenly combine the flour, baking powder, salt and allspice.
Fold the wet ingredients into the dry, and then fold in the remaining 1/2 cup of the melted butter.
Place the pan in the preheated 350° F oven and bake until it’s completely solid and doesn't move when jiggled, about 50 minutes. It should be golden brown and cracking on top. Let it cool for at least 30 minutes.
While the bread is baking, gradually sift the powdered sugar into the saucepan with the guava juice, whisking as you go. Add enough of the sugar so that it’s thicker, but pourable. Liquid can absorb a lot of powdered sugar! Place the pan over low heat and continue to whisk until there are no lumps.
Once the bread has cooled to at least room temperature, drizzle with the glaze. (You will likely have more than enough.
Slice and serve.