When it comes to dessert flavors, passionfruit is one of my favorites. Delightfully floral with a zesty acidity that blends well with the coconut yogurt and lemon in this loaf recipe.
I've used frozen passionfruit purée that has been sweetened slightly. If you're using pure passionfruit, you should add some sugar to get the ideal glaze for your loaf's topping. Happy baking.
Chef notes:
For a delicious dessert idea, try transforming your loaf into a trifle by layering it with lemon or passionfruit curd, fresh blueberries, and whipped cream.
Specialty equipment:
Microplane zester
9x5 inch loaf pan
Yield: 1 loaf
Preparation time: 30 minutes
Cook time: 35–45 minutes
2 cups all-purpose flour
¾ cup sugar
1 tsp baking soda
¼ tsp salt
¾ cup passionfruit purée
½ cup buttermilk
⅓ cup coconut yogurt
⅓ canola oil
2 eggs, beaten
Zest of 2 lemons
⅓ cup lemon juice (2 lemons)
⅛ tsp yellow food coloring (optional)
Preheat the oven to 350°F.
Combine the flour, sugar, baking soda, and salt in a large mixing bowl and set aside.
In a separate bowl whisk to combine ½ cup passionfruit purée with the buttermilk, coconut yogurt, oil, eggs, lemon juice, and zest. Reserve ¼ cup passionfruit for glazing the top of the loaf.
Whisk the wet ingredients into the dry, and mix until smooth.
Spray a loaf pan with non-stick cooking spray and add the batter.
Bake the loaf in the oven for 35–45 minutes, until a toothpick inserted comes out clean.
Remove the loaf from the oven.
Pour the rest of the passionfruit purée into a small saucepot on high heat. Bring it to a boil and turn off the heat.
Pour the passionfruit puree over the top of the loaf and let it cool slightly.
Remove the loaf from the pan onto a cooling rack.
Serve a slice of your lemon passionfruit loaf with butter or cream cheese and enjoy!
©chefalisonbiebs