Squish Fruit and Spice Loaf

36mnths+

Moist tea cake, perfect for a morning snack or lunchboxes.

110 ml Squish Pear, Butternut, Yoghurt + Mango with Cinnamon Puree Glaze

125 ml (½ C) Squish 100% Apple Juice

440 ml (1¾ C) Cake Flour

250 ml (1 C) Sugar

5 ml (1 t) Cinnamon

2.5 ml (½ t) Baking Powder

5 ml (1 t) Bicarbonate of Soda

125 ml (½ C) Grated Carrot

2 Eggs

125 ml (½ C) Sunflower Oil

Sift the flour, sugar, cinnamon, baking powder and bicarbonate of soda into a large bowl.

Add the grated carrot.

Mix together the eggs, oil, Squish 100% Apple Juice and the Squish Pear, Butternut, Yoghurt + Mango with Cinnamon Puree.

Add to the dry ingredients and beat well to mix.

Pour the batter into a loaf pan that has been sprayed with non-stick spray.

Bake in an oven preheated to 180°C for 35 minutes or until the loaf is well risen and a wooden skewer inserted near the middle comes out clean.

Cool.

Slice and serve.