Fall is here, and I’m loving this cool and crisp weather. Once the leaves start to turn, I find myself craving everything pumpkin. This pumpkin bread is one of my favorite recipes ever! It’s light, moist and incredibly delicious.
This recipe is suitable for babies 9 months and up, toddlers, big kids and adults. Always make sure finger food pieces are a size your baby can handle. Before combining foods, make sure your baby has tried each one individually first with no reaction to it.
Perfectly Pumpkin Bread
Note: Use organic ingredients whenever possible.
1/2 small baking pumpkin (about 10 ounces)
1 cup sugar
1/2 cup vegetable oil or coconut oil
2 eggs—lightly beaten
2/3 cup water
2 cups unbleached, all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
Preheat oven to 425 degrees, and line a baking sheet with unbleached parchment paper. Cut the pumpkin in half lengthwise and remove the seeds and stringy fibers. Place one pumpkin half on the baking sheet cut side down. Place the baking sheet into the oven on the center rack. Roast for about 40 minutes, until pumpkin is completely cooked through and very soft. Remove the pumpkin from oven and let stand for about 5 minutes. Scoop the pumpkin out of the skin and place into a large mixing bowl. Blend until smooth using an immersion blender.
Reduce oven heat to 350 degrees. Spray a large loaf pan with non-stick cooking spray or lightly coat with butter and flour. Add the sugar, oil, eggs and water to the bowl with the pureed pumpkin. Mix well to incorporate. In a separate bowl, add the flour, salt, baking soda, baking powder and pumpkin pie spice. Sift with a fork to incorporate.
Add the wet ingredients to the dry ingredients, and stir to blend. Do not over mix the batter. Pour the batter evenly into the loaf pan. Place into the oven on the center rack and bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and let stand for 10 minutes.