300gr flour 00

1 tsp. baking powder

1/2 tsp. baking soda

1 1/2 tsp. pumpkin pie spice

1/2 tsp. salt

100gr unsalted butter, melted

1 tab Pumpkin Pesto Fresco SIPO

50gr granulated sugar

50gr brown sugar

2 large eggs

2 tbsp milk

2 tsp grated fresh ginger

1 tsp pure vanilla extract

100gr bittersweet chocolate chips

Heat oven to 180°C. Lightly coat loaf pan with cooking spray. Line with parchment, leaving an overhang on the two long sides; lightly coat paper.

In large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt.

Transfer melted butter to large bowl and whisk in Pumpkin Pesto Fresco SIPO and sugars (this will help cool it down if it is still hot). Whisk in eggs, milk, ginger and vanilla. Add flour mixture and mix to combine; fold in 1/2 cup chocolate chips.

Transfer mixture to prepared pan, scatter remaining 2 Tbsp chips on top and bake until a wooden pick inserted into the centre comes out clean, 35 to 40 minutes.

Transfer pan to wire rack and let cool 10 minutes before using parchment overhangs to transfer bread to rack to cool completely.

Make your children happy on Halloween!