Loaffruit produces long, oblong fruit with thin, greenish-brown rinds. Once picked, the fruit begins a ripening process that results in the production of substantial amounts of gas. This causes the fruit to rise, and this process can be accelerated by applying moderate heat. At higher temperatures the fruit sets, forming a consistency similar to bread. The rind turns fully brown, creating an appearance similar to a normal bread crust, except that it is comprised of broken scaly patches, much like a pattern of mud cracks.
Loaffruit is usually baked shortly after being picked. It does not store well in its unbaked form unless it is petrified, such as with a jar of preservation.
Another difference between loaffruit and breadfruit is that loaffruit is able to adapt to temperate rather than tropical environments. This is largely a result of selective breeding and possibly teratogenesis; because the plant is so essential to the Locus food supply, cultivars have been developed to grow in nearly any climate.
The main advantage of loaffruit is that it is easy to grow using telehorticulture. This contrasts with cereal grains, which have to be grown by mundane agriculture. Because of the dominance of telehorticulture, agricultural practices are relatively underdeveloped, rendering them inefficient and expensive. This means that actual bread is difficult to produce in quantity.