PB choc chip pumpkin loaf.

Okay, so in the run up to Halloween I had to get creative with the mighty pumpkin and, seeing as loaf cakes are my thangggg, a pumpkin loaf just had to be on the menu.

But why does everyone rave about baking with the mighty pumpkin? Well…

  1. When cooked, it has a caramel like flavour so adding sweet flavours to your bake without any artificial sweeteners,
  2. It adds SO MUCH moisture; the fluffiest moistest bake. Mary Berry would LOVE; no dry cakes here,
  3. It is full of vitamin C; 100g of pupkin puree can provide 20% of your daily RDA,
  4. It is low calorie; per 100g of pumpkin puree you have just 42 calories (and 100g is ALOT of puree)!,


And, here is the recipe!

You will need:


  1. Combine all of the ingredients until well mixed.
  2. Pour in to a lined baking loaf tin,
  3. Pop in to a pre-heated oven at 150C for 30 minutes or until browned on top,
  4. Take out, leave to cool in the tin for 5 minutes before taking out and grating a little chocolate on top!
  5. ENJOY!



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