6 tablespoons butter, melted and cooled
3 Zespri SunGold Kiwi, pealed, coarsely chopped then mashed
1/3 cup plain Greek yogurt
2 teaspoons lemon extract
2 cups flour
2/3 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sliced almonds
2 tablespoons unsweetened coconut flakes (optional)
1 Zespri SunGold Kiwi, peeled and sliced
Preheat oven to 350°F and butter a 9 X 5-inch bread pan or coat with nonstick cooking spray.
Microwave butter in a large bowl until half melted. Stir in Zespri SunGold Kiwi, yogurt, lemon extract and eggs.
Stir together flour, sugar, baking soda and salt in a medium bowl.
Lightly fold dry ingredients into the SunGold kiwi mixture, mixing only until dry ingredients are incorporated, being careful to not overmix. There will still be some lumps visible.
Spoon into prepared pan and sprinkle with almonds and coconut, if desired. Place slices of Zespri SunGold Kiwi on top.
Bake for 1 hour, or until a bamboo skewer or small knife inserted into the center comes out clean.
Let cool in pan.
Bread is best if left to sit for 1 day before slicing.