Passionfruit, Chia & Orange Loaf

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Prep Time: 20 minutes Cook Time: 50 minutes Serves: 6-8
Recipe by @wholesomepatisserie 

Notes : Store in an airtight container, refrigerated or in the pantry, for 3-4 days.

INGREDIENTS

  • 2 cups (300g) plain all purpose flour
  • 2 tsp (7g) baking powder
  • 1 Tbsp (5g) fresh orange zest
  • 2 Tbsp (25g) chia seeds
  • 2 large eggs (65g each in shell), at room temperature
  • 3/4 cup (180ml) milk, at room temperature
  • 1/2 cup (80g) salted butter, melted and cooled
  • 2 Tbsp (33g) freshly squeezed orange juice
  • 1/2 cup (100g) raw granulated sugar
  • 1 tsp (5g) vanilla
  • 1/2 cup (160g) Barkers New Zealand Passionfruit Curd

METHOD

  1. Preheat oven to 180ºC (350ºC). Line a 9” x 5“ loaf baking pan with parchment paper, set aside.
  2. In a large mixing bowl, combine flour, baking powder, orange zest and chia seeds. Mix well to combine.
  3. In a separate mixing bowl, add eggs, milk, cooled melted butter, orange juice, sugar and vanilla. Whisk until well combined and most of the sugar has dissolved.
  4. Pour wet mixture into the dry mixture. Gently mix together until combined and no pockets of flour remain. Ensuring not to over-mix.
  5. Pour half the batter into lined loaf pan.
  6. Spoon and dollop 1/4 cup of the passionfruit curd evenly around the batter, not too close to the edges otherwise it will spill out.
  7. Pour over remaining batter, gently spreading the batter out to the edges to cover the curd. Spoon and dollop the remaining passionfruit curd on top of the batter. Take a butterknife and lightly swirl it through the batter.
  8. Transfer to oven and bake for 40-50 minutes or until a toothpick inserted into the middle comes out clean. The top will turn lightly golden.
  9. Remove and allow to cool in pan for 15 minutes.
  10. Carefully remove from the pan and transfer to a wire rack to cool completely.
  11. Slice and serve with a dollop of the passionfruit curd.
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