Pumpkin Bread

Name: Pumpkin Bread Recipe For Babies
Prep time: 01:00
Cook time: 00:10
Total time: 01:10
Yield: 1 LOAF
Ingredients: 450g raw pumpkin (you can use butternut squash or a similar root vegetable if you prefer); 4 eggs; 60 ml olive oil coconut oil or other vegetable oil if you prefer; 3 teaspoons baking powder (gluten free if you prefer); 300g plain flour (whole wheat or a

Prep: 60+ mins

Cooks in: 10-30 mins

Serves: 1 loaf

Contains:

Eggs

Suitable for:

Vegetarian
No dairy
Gluten free

Ingredients

450g raw pumpkin (you can use butternut squash or a similar root vegetable if you prefer)
4 eggs
60 ml olive oil, coconut oil or other vegetable oil if you prefer
3 teaspoons baking powder (gluten free if you prefer)

300g plain flour (whole wheat or a gluten free flour could also be used if you prefer)
Pumpkin seeds to sprinkle on top (optional for 12 months +)

Contains:

Eggs

Method

Step 1

Preheat your oven to 180°C / 160°C fan / gas mark 4 and line a loaf tin (10cm x 20cm) with baking paper. Remove the skin and seeds of the pumpkin, then grate it and combine with the eggs and oil in a large bowl.

See recipe notes

Great toasted at breakfast, but tasty at anytime of the day. Serve with unsalted butter, nut butter or hummus. Also great to top, why not try some slices of avocado. When cut into fingers it makes a great finger food for when you're out and about.

You can experiment with flavours by adding some chopped fresh herbs, or you could also try using other root vegetables such as parsnips, sweet potatoes or even beetroot! If nuts aren't a problem you can also try replacing the plain flour with ground almonds, which gives a richer and slightly more dense loaf.

step 1/3

Method

Step 2

Stir the baking powder into the flour, then sieve this into the pumpkin egg mixture and fold in to combine. Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds (if using - these can be finely chopped if you prefer or are serving from a younger age).

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step 2/3

Method

Step 3

Bake for approximately 1 - 1 1/2 hours – check after at least 1 hour as times may vary depending on your oven and temperature. Use a knife – it should come out clean! Remove from the oven and allow to rest in the tin for 1 hour before removing, then allow to cool on a wire cooling rack before serving.

See recipe notes