The Best Pumpkin Spice Loaf Recipe For Baby & Toddler
Table of Contents
Spiced Pumpkin Loaf
This pumpkin spice loaf recipe is an excellent choice for baby-led weaning during the autumnal season due to its naturally sweet flavour and soft, moist texture, which makes it easy for little hands to hold and chew. It will your seasons go-to recipe!
The warming spices such as cinnamon, nutmeg, and ginger not only add comforting flavours but also provide gentle antioxidant properties suitable for babies in this loaf of pumpkin bread.
Pumpkin is rich in vitamins A and C, supporting healthy development, while the loaf’s mild sweetness from the banana avoids added sugars, making it a nutritious treat and a great recipe for baby.
This is the best pumpkin bread recipe that can be adapted to include wholemeal flour for added fibre, supporting digestive health as your baby explores new tastes and textures in this cosy season.
Baby Food Spices
Introducing mild spices into baby food can be a beneficial addition to your little one's weaning journey especially in this delicious pumpkin bread recipe.
Spices such as cinnamon, turmeric, and mild herbs can gently enhance flavours without overwhelming delicate palates, helping babies develop a broader taste preference early on.
This gradual exposure encourages acceptance of diverse foods as they grow, potentially reducing fussiness and promoting a healthier relationship with food.
Many spices offer nutritional benefits, including antioxidants and anti-inflammatory properties, supporting overall wellbeing.
Always ensure spices are used sparingly and without added salt or sugar to keep meals safe and wholesome for your baby.
Sugar Free Cake For Baby
The best part about making your own cakes at home, such as this delicious loaf, is an excellent choice for the baby-led weaning journey because it allows complete control over ingredients, ensuring there are no added sugars or preservatives.
This not only supports healthier eating habits from an early age but also reduces exposure to unnecessary additives.
Homemade options like carrot cake muffins, banana muffins, or blueberry muffins offer a variety of flavours and nutrients, making snack time both enjoyable and nutritious.
These treats are soft and easy to grasp, ideal for little hands learning to feed themselves, while introducing natural sweetness and wholesome ingredients that align perfectly with the goals of weaning.
Is Pumpkin Good For Babies
Canned pumpkin puree is safe and convenient for baby-led weaning, provided it is 100% pure pumpkin without added sugars, salts, or preservatives.
It offers many nutritional benefits such as vitamins A and C, fibre, and antioxidants, all of which support a baby’s developing immune system and digestion.
Using canned puree can make meal preparation quicker and easier for parents, while still allowing babies to explore natural flavours and textures.
However, it is important to check the label carefully and opt for organic or preservative-free options when possible to ensure the best quality for your little one.
Ingredient information
Butter - I have used unsalted butter for the easy pumpkin bread recipe, but you could use a baking spread or unsalted butter alternative. Dairy free butter will work in this recipe too.
Eggs - I have used eggs for this cake to help the cake rise and create the fluffy bouncy cake that is so yummy.
Pure pumpkin puree - I have used canned pumpkin puree (pumpkin pie filling) for this recipe as it is perfectly ok to use for baby and can be a really great choice if you wanted to make this recipe all year round. It is also easier than buying a pumpkin and having to cut deseed, cook and make your own homemade pumpkin puree.
Flour - I have used a plain flour for the recipe, you could use an oat flour or almond flour for the recipe, the texture may be a little different by using these options.
Baking powder and Bicarbonate soda - I have used a little bit of baking powder to give the loaf cake an extra rise as I am using plain flour for the recipe.
Banana - I have used a banana to add extra sweetness to the cake as I have not added any sugar to the recipe.
Spices - I have used a selection of warm spices for this homemade pumpkin bread recipe that are Autumnal in flavour and are classic pumpkin pie spice flavours for this Autumn season.
Serving suggestion
The spiced pumpkin bread is great sliced and eaten on its own, or it is great sliced and spread with a little unsalted butter or nut butters such as smooth peanut butter, cashew butter or almond butter.
You can try a seed butter too such as sunflower seeds butter, with a soft pear, or dipped into a fruit flavoured baby puree.
Other great finger food recipes for your baby: baby french toast, eggy bread recipe, banana bread, pumpkin muffins or egg free blueberry cake.
Storage instructions
The cake can be stored in the fridge for up to 5 days, stored in an airtight container.
If you wanted to freeze the cake you will need to make sure that the cake has cooled down at room temperature.
Once cool, wrap the cake with plastic wrap followed by tin foil and place in the freezer. This is if you are freezing the cake whole.
If you are freezing individual portions, you can store the same way in an airtight container.
Make sure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.
To defrost the cake, leave in the fridge overnight and make sure it is fully defrosted.
Once the cake has been defrosted you will not be able to refreeze.
Equipment used to help with this recipe
2lb loaf tin - A rectangular, non-stick 450g/1lb loaf tin that is dishwasher safe and ideal for my bread and loaf cake recipes.
Loaf liners - Paper loaf pan liners are a great idea, particularly when you're in a hurry. Saves greasing your pan and cutting parchment paper to size.
Large mixing bowl - These are snack sized glass pots with easy push-on silicone lids which are water tight and leak-proof making them ideal for carrying light bites and snacks on-the-go.
Recipe | The Best Pumpkin Spice Loaf Recipe For Baby & Toddler
The Best Pumpkin Spice Loaf Recipe For Baby & Toddler
An easy yummy pumpkin loaf cake recipe with no added sugar and perfect for this Autumnal season.
Ingredients
Instructions
- Start by preheating your oven to 180C or 350F and line a 2lb loaf tin with a loaf cake liner or baking parchment.
- Add all of the ingredients into a large bowl or medium bowl and mix together using a wooden spoon or I find it easier using a spatula.
- Carefully spoon the pumpkin mixture into the baking pan and smooth over using the back of a spoon or spatula.
- Using a teaspoon spoon 6 1/2 teaspoons of extra pumpkin puree spaced out over the cake.
- Using a skewer swirl the pumpkin puree into the cake batter.
- Pop into the oven. The bake time for the cake is 30 minutes until golden brown.
- Check the cake is cooked by using a skewer, if it comes out clean the cake is cooked.
- Leave the pumpkin loaf cake to cool in the tin and then transfer to a wire rack. Cut into individual slices or thick slices for older kids and adults and serve.
Notes
If you wanted to make the moist pumpkin bread recipe gluten free, you could use a gluten free plain flour or use an alternative such as oat flour or almond flour.
You can also use coconut oil or a dairy free butter instead of the melted butter for the pumpkin spice bread.
Hope you and your whole family enjoy!
©The Petit Spoon
Content and photographs are copyright protected and need prior permission to use elsewhere. Copying and/or pasting full recipes to other websites and any social media is strictly prohibited. Sharing and using the link of this recipe is both encouraged and appreciated! Share this post now!
These strawberry muffins baked with yogurt are so yummy and naturally sweet - so no added sugar! Just sweetened with fresh strawberries and plain yogurt.