White Chocolate & Berry Loaf

D/F, N/F

Prep Time: 5 minutes

Cook Time: 40 minutes

Makes: 1 loaf

This is a super simple loaf - really a cake loaf! A great one to bang together for an after school snack or to make ahead for school lunches! It uses my fruit spreads which just adds a little hit of protein, fiber, iron and good fat from the chia seeds and natural sweetness to keep that added sugar right down.

The white chocolate chips are a little surprise which if having slightly warm from the oven are also just that little bit gooey - you are welcome! I have left the top 'naked' but you could easily ice this if you desire!

Ingredients

200g butter

1/2 cup caster sugar

1 and 1/4 cups self raising flour

4 eggs

2 tb DJK Fruit spread

1/4 cup white chocolate chips (extra for top)

Method: 

Preheat the oven to 180 degrees and line a loaf tin with non-stick paper.

Beat together the butter and sugar until light and fluffy.

Add in the eggs and beat again. 

Tip in the flour and bring batter together again. 

Spoon in the fruit spread and white chocolate then pour into the loaf tin. Smooth out the top and sprinkle extra white chocolate chips. 

Place in the oven and bake for approximately 40 minutes until the top is golden and loaf is cooked through. Remove and allow to cool before slicing. 

Variations:

You can substitute the flour for a spelt flour, whole meal flour or a gluten-free flour - just add a binder such as xanthan gum and 1 tsp of baking powder. 

You could also add 1 tb of ground flaxseed for an extra nutritional boost. 

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