Baby Tea Loaf
A moist, flavorful baby tea loaf featuring squash, nuts, and dates, perfect for little ones or as a sweet, nutritious treat for the whole family.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream shortening and sugar until light and fluffy.
- Add eggs, one at a time, beating after each addition. Mix in squash.
- Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
- Reserve 1/4 cup of the flour mixture and work it into the chopped dates and nuts.
- Add the remaining flour mixture to the squash mixture and stir well.
- Fold in the dates and nuts into the batter.
- Pour the batter into a greased 9 x 5 x 3 1/2-inch loaf pan.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter version, consider substituting half of the shortening with unsweetened applesauce. You can also use whole wheat flour instead of all-purpose flour for added nutrition. Ensure not to overmix the batter after adding the flour to keep the loaf tender. If you're looking for a twist, try adding a pinch of nutmeg for extra warmth.
Serving Suggestions
Slice the Baby Tea Loaf and serve it with a dollop of cream cheese or a spread of butter for a delightful breakfast or snack. It pairs beautifully with a cup of tea or coffee. For a complete meal, consider serving it alongside a fresh fruit salad or yogurt. This loaf also makes a lovely addition to a brunch spread.
Storage & Reheating
Allow the Baby Tea Loaf to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Baby Tea Loaf contains roughly 353 calories, with 4g protein, 52g carbohydrates, and 16g fat. It is a good source of calcium (19% of the Daily Value). Note that it is relatively high in sodium, at 1244mg per serving (54% 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 a different type of baby food?
Yes, you can substitute the junior squash baby food with other fruit or vegetable purees, such as sweet potato or applesauce. Just ensure the consistency is similar to maintain the loaf's texture.
What can I do if I don't have chopped dates?
If chopped dates are not available, you can replace them with raisins or dried cranberries. While the flavor will change slightly, these alternatives will still add sweetness and texture to the loaf.
Is it possible to make this recipe vegan?
To make a vegan version, replace the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a plant-based shortening or coconut oil instead of traditional shortening.
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).