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Pumpkin Spice Bread
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Pumpkin Spice Bread

Servings 10
Suitable For 6m+
6+ months* - This loaf is a winner for toddlers and grown ups. Slice for snacks or bake as muffins for lunchboxes.

Ingredients

WET INGREDIENTS:

  • 400 g pumpkin (cooked weight - mashed. Don’t overcook it or it goes too watery)
  • 80 ml coconut oil (melted)
  • 60 ml maple syrup (omit for under 12 months)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 80 ml soy milk

DRY INGREDIENTS:

  • 160 g wholemeal flour
  • 100 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp ground flaxseed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tbsp pumpkin seeds (optional to top, omit for under 18 months)

Instructions 

  • Preheat the oven to 180c/350f.
  • In a large bowl mash the pumpkin until smooth, then stir in the remaining wet ingredients.
  • Add all of the dry ingredients and fold gently until just combined.
  • Pour into the loaf tin (we used the Reserve loaf tin) and smooth the top (add seeds if using).
  • Bake for 45–50 minutes until a toothpick comes out clean.
  • Cool in the tin for 10 minutes then transfer to a rack to cool fully before slicing.

Storage

Store covered at room temp for 2 days, in the fridge for 5 days, or freeze slices for up to 2 months.