RECIPE YIELDS ONE 8½” LOAF
This fragrant loaf is wintery and holiday-esque without being loaded with sugar, making it a great choice to bake with the kids. A toddler wielding a wooden spoon is beyond cute, and they’ll be over the moon to be your little helper! Eat it as a cake with your afternoon tea, or toast it and top it with butter or your favorite cheese. A slice of this deliciousness is also great as a lunchbox treat.
Carrots and pumpkin pack a double punch of beta-carotene (an antioxidant) to support little immune systems and grown-up ones, too—it’s sniffle season after all. Oats add fiber, B vitamins, magnesium, and zinc. You’ll love introducing the subtle, spicy flavors of cinnamon and cloves to your little foodie this holiday season!
- 1½ cups whole wheat flour
- 1½ cups oats
- 10 walnuts, chopped (optional)
- 1¼ teaspoons cinnamon
- 1¼ teaspoons ground ginger
- 1 teaspoon ground cloves
- 1½ teaspoons baking soda
- ⅔ teaspoon salt
- 1 pouch Cerebelly Carrot Pumpkin puree
- 1 cup milk of your choice (regular, almond, coconut, oat)
- ¼ cup honey*
PREHEAT THE OVEN TO 350F
- Grease an 8½”loaf pan.
- Mix all the dry ingredients together in a bowl.
- Mix the Cerebelly Carrot Pumpkin puree, milk, and honey* together in another bowl.
- Then, add the wet ingredients to the bowl of dry ingredients and stir with a wooden spoon.
- Pour the batter into the greased loaf pan and bake for 50 minutes or until a toothpick inserted into the middle comes out clean.
- After it cools slightly, it’s ready to eat! In the unlikely event that there’s any left over, store it in an airtight container—a zip-top bag works well.
IMPORTANT SAFETY INFO:
If giving to a baby under the age of one, switch honey with an alternative like maple syrup. Babies under one year should never be given honey, even if it’s cooked, because it may contain a bacteria that can cause botulism in children their age. If your kiddo is one year or older, honey is considered A-ok!