With pumpkin still in season, this is a delicious loaf that makes a perfect lunchbox treat. And better yet, it’s very easy to throw together with your tamariki. Happy baking! 🍞🍫
Ingredients
1 cup pumpkin puree (you can make this in advance)
2 eggs
1/2 cup plain yoghurt
1/3 cup maple syrup
1/4 cup sugar (optional)
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
1 tbsp orange zest
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 cup chocolate chips + extra for topping
Method
Preheat your oven to 180°C and line a loaf tin with non-stick paper. If you haven’t already, make the pumpkin puree and set it aside.
In a large bowl, whisk the eggs and add the Greek yoghurt and maple syrup. Add the pumpkin puree to the mixture and combine well.
Add the sugar, flour, baking soda, baking powder, orange zest, cinnamon, nutmeg, and salt to the wet mixture. Fold in until just combined.
Gently fold in the chocolate chips.
Pour the batter into the prepared loaf tin and sprinkle a few more chocolate chips on top.
Bake for about 50 minutes or until a skewer inserted into the center comes out clean.
Allow the bread to cool completely before slicing. Enjoy!
Source: This recipe features in “Feed the Tribe” by Dr. Julie Bhosale. She shares many of her insights on her website Dr. Julie Bhosale – Baby Family Nutrition And Wellbeing Expert.
And you can also purchase her books. If you’d like to view her books before you buy, or borrow one for a bit, please ask us. Thanks!
