PUMPKIN GUAVA BREAD – Shurwayne Winchester


3 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1½  teaspoons salt

½ tsp ground cinnamon

1/2 cup milk

2 large eggs

1/2 cup unsalted butter, melted

1 tsp vanilla essence

¾ cup sugar

1 cup grated pumpkin

5 – 6 fresh ripe guavas

1/3 cup milk



  1. Preheat oven to 350°F. Grease 2 loaf pans (each 8 1/2 by 4 1/2 in.).
  2. Combine flour, baking powder, baking soda, cinnamon and salt in a large bowl; set aside.
  3. Cut each guava in half and remove the pulp with a spoon. Place the pulp in a blender with the 1/3 cup milk. Puree until smooth. Strain the guava pulp to remove the seeds and set aside.
  4. Mix the ½ cup milk, eggs, butter, sugar, vanilla, guava pulp and grated pumpkin together. Add to the flour mixture and mix just until combined. Divide batter between prepared loaf pans.
  5. Bake until golden brown and a toothpick comes out clean when inserted in center of each loaf, approximately 55 – 65 minutes.
  6. Cool loaves in pan for 15 minutes, then invert onto a cooling rack. Let cool until barely warm to the touch, about 10 minutes.

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