It’s that time of year again– the season of pumpkin lattes, pumpkin soup, but best of all (in our opinion) pumpkin bread! To celebrate the season, we’ve lightened up this autumn classic without sacrificing on taste.
Our version uses pureed pumpkin to add essential Vitamin A that helps support the development of your baby’s bones and teeth. And substituting oil with applesauce, and cutting down on the sugar, transforms this one-time dessert into a treat that’s good for you and your baby.
Makes two loaves
1 cup white sugar
1 (15 ounce) can pumpkin puree
½ cup applesauce
2/3 cup water
1 ¾ cups all-purpose flour
1 ½ tsp ground cinnamon
1 ½ tsp ground nutmeg
1 tsp baking soda
¾ tsp salt
½ cup chocolate chips (optional)
Crushed walnuts for the top (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two, 9 x 5-inch loaf pans.
2. In a large bowl, combine sugar, pumpkin, applesauce, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. If adding chocolate chips, first toss the chocolate chips very lightly in flour and then fold in to the batter to keep them from sinking to the bottom of the pan. Fill pans ½ to ¾ full.
3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pan.