Fruit loaf

Although this is called a fruit loaf, it’s super flexible as you can add in whatever works for your child – choc chips, for example, or swirls of jam.

The recipe is super simple, no knead and produces a loaf that is a cross between a bread and a cake.

Perfect for fussy eaters, it’s a little sweet and works for the lunchbox, snacks or breakfast. You can serve as is or spread with your favourite toppings.
Children can also help make it.

Both my teen and I scoffed a slice or two every day until it was gone. It’s something I will make again and again.
*

Recipe – Fruit loaf

60gm butter
½ cup sugar (I used half recommended amount so if you prefer sweeter foods, use 1 cup)
1 cup additions – I used raisins but could be choc chips, seeds etc.
1 cup water or milk (I used milk)
2 cups self-raising flour (I used regular wholemeal and added 2 ½ tsp baking powder)

Method

160° fan or 180° regular oven
Boil sugar/butter/liquid/raisins and then simmer 5 mins (if using choc chips/seeds etc. add to flour mixture, do not boil!)
Cool liquid (I put in the freezer)
Add liquid to flour and mix well (add more liquid if needed)
Place dough in a greased bread tin
Bake for 45 mins
Loaf will be more crumbly when warm, and sliceable once cool
Keeps well in the fridge for a few days but freezing keeps home-made bread fresher for longer.

*adapted from Jo’s recipe on NZ Baking

Judith, MA Cantab (Cambridge University), MSc Psychology (first-class honours), is working on a PhD, is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.

She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child can approach food from a place of safety and joy, not fear.

Learn more about Judith here: https://theconfidenteater.com/about/