Easy Raisin Bread for Baby Made with Canned Pumpkin

By FamilySprouts

Ingredients

• 2 oz (1/2 cup) all purpose flour
• 1 oz (1/4 cup) toasted wheat germ
• 1 to 2 oz (1/8 to 1/4 cup) light brown sugar*
• big pinch baking soda
• pinch salt
• 1/2 tsp baking powder
• big pinch allspice
• 3/4 tsp ground cinnamon
• WET INGREDIENTS
• 1 egg
• few drops vanilla extract
• 8 oz (1 cup) pumpkin puree (canned or homemade)
• 1 tbsp vegetable oil
• 4 tbsp raisins

Preparation

Step 1

The raisins add quite a lot of sweetness, as does the pumpkin itself, so try to use as little sugar as you can. We found somewhere between 1/8 and 1/4 cup to be just the right amount.

Preheat the oven to 350 deg F.
Thoroughly mix all the dry ingredients in a bowl.
In a second bowl, stir together all the wet ingredients.
Combine the contents of both bowls and stir thoroughly with a wooden spoon until everything is well mixed (the mixture will be quite ‘wet’).
Empty into a small, greased loaf tin (we used 9″ x 5″) and bake for 40 to 50 mins until firm and golden.
Serve warm.

Share with baby and enjoy – we guarantee this will become a regular treat in your household, just as it is in ours!