Baby Food Bread
A moist, flavorful baby-friendly bread infused with cinnamon and nuts, perfect for gentle palates and family gatherings, combining sweetness and subtle spice.
Ingredients
Instructions
- Mix sugar, salad oil, well beaten eggs, and buttermilk with a mixer until well combined.
- Add the remaining ingredients: flour, cinnamon, salt, vanilla, chopped nuts, and baking soda. Mix well.
- Pour the batter into three well-greased 1-pound coffee cans.
- Bake at 350°F for 30 minutes.
- Reduce oven temperature to 325°F and bake for another 30 minutes.
- Cool in cans before removing.
Tips & Substitutions
For a moist texture, ensure the eggs are well beaten before adding to the mixture. If you prefer a healthier option, substitute half of the white sugar with applesauce or mashed bananas. You can also replace the salad oil with melted coconut oil for a richer flavor. Adding a handful of dried fruits like raisins or cranberries can enhance the taste and nutrition.
Serving Suggestions
This bread is perfect as a snack or breakfast item, served plain or with butter. It pairs beautifully with a cup of coffee or tea. Consider slicing it and toasting it for an added crunch. For a special treat, serve with a dollop of cream cheese spread or alongside a fruit salad. Additionally, it can be enjoyed with dishes like Eliza'S Corn Pudding for a delightful meal.
Storage & Reheating
Store leftover Baby Food Bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, simply thaw at room temperature and warm in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Baby Food Bread contains roughly 617 calories, with 5g protein, 67g carbohydrates, and 34g fat. It is a good source of calcium (14% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 743mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra tablespoon of buttermilk or a bit of water to the batter. This will help keep the bread light and fluffy while adding more fiber.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes before using. This will create a similar tangy flavor and acidity needed for the recipe.
How can I tell when the bread is done baking?
To check if the bread is done, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs attached, it’s ready. If the toothpick has wet batter on it, continue baking for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).