This breakfast guava bread is a tropical vacation for your mornings. Light, crumbly and packed with guava and coconut flavors. A sweet way to start your day.
Bread or cake? It’s kind of hard to say with this one since this delicious guava recipe is shaped like a loaf, but sweet like a cake.
Cakes can come in all shapes you know! Call it what you want, you’re going to love this sweet treat for breakfast or for dessert.
Anyway, recently a friend said to me, “a woman at work gave me a bunch of guavas from her tree. Do you want them?” Never being one to say no to anything, I readily accepted. That’s when I realized that I had no idea how to even eat a guava.
After a bit of googling, I learned that guavas can be eaten whole. Skin, seeds and all. There’s no way I could have eaten all the guavas she gave me before they went bad, so I wanted to use a bunch of them in a recipe.
I thought guava cake sounded like something nice to have for breakfast, and made me think of tropical destinations I could daydream about while waking up with coffee each morning, so I set out to create this sweet frosted breakfast bread.
It turned out great! Fruity, crumbly, yet moist, and just enough tropical flavor to transport me on a mini vacation in my mind each morning.
Too bad the fantasy didn’t last long. Olive learned the very next day how to snatch stuff off of the kitchen counter, and helped herself to rest of the cake.
Jerk puppy. She’s lucky she’s so cute or there would have been breakfast cake hell to pay!
So now we’re in the phase of trying to teach her not to counter surf, which is one of the joys (ha.) of owning any kind of large dog. So far she’s also gotten a loaf of bread and a stick of butter. We’ve tried booby trapping the counter to no avail, so basically we’ve just been trying to catch her in the act and scold her instantly.
Anyone have any tips on how to stop this? In the meantime, I’ll try to get my hands on some more guavas in order to make this again.
Tip: Your guavas are ripe if they change from dark to light green and become very soft. Once they give of a very strong, sweet fragrance, they are ready to eat.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
More sweet breakfast recipes
Breakfast Guava Bread
This tropical and fruity Breakfast Guava Bread doubles as breakfast or dessert! It's moist, light, and delicious, and perfect for guava newbies.
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1 1/2 cups butter softened
- 1 cups brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1 1/2 cups finely chopped guava peeled, seeds removed
- 1 cup powdered sugar sifted
- 3-4 tablespoons heavy cream
- 1/2 cup coconut flakes toasted
- Preheat the oven to 350 degrees
- In a medium bowl, whisk together flour, baking powder and cinnamon. Set aside
- In a large bowl, cream together butter and brown sugar until fluffy
Add eggs, one at a time, mixing well between each addition. Mix in extracts
- Turn the mixer to low and gradually add in the flour mixture until well combined
- Fold in chopped guava
- Pour mixture into a greased loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes. Invert onto a wire rack and cool completely
Whisk together powdered sugar and heavy cream, one tablespoon at a time, until desired glaze consistency is reached. Pour over cooled bread. Sprinkle with toasted coconut.
While you can eat the whole guava, I chose to peel and remove the seed from my guavas before baking this bread solely for texture purposes.
This post was updated in 2019