Real Food Rating

Little Pumpkin Raisin Loaf

March 9, 2026

10 mins (+ cooling)

easy

Serves 24

This Pumpkin Raisin Loaf is another family favourite from my new book, Unfussy Eaters Club. I baked versions of this constantly when my kids were growing up. It’s naturally sweet, soft and perfect for little hands. Made with real ingredients like pumpkin, raisins, and wholesome flour, it’s a nourishing alternative to store-bought raisin bread, often packed with sugar and additives. This loaf is rich in fibre, natural sweetness and slow-release energy, making it perfect for breakfast, snacks or lunchboxes. It’s one simple bake that works for babies, toddlers and older kids and a delicious way to get more real food into growing families.

 

DIETARY: VEG, DF, NF

ALLERGENS: Wheat

AGE GROUP: 10+ months

SERVES: 24

PREP: 10 mins (+ cooling)

COOK: 45 mins

 

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Ingredients

Adjust Servings
1½ cups (250 g) steamed or roasted pumpkin (squash), cooled
1 large pasture-raised or organic egg
¼ cup ¼ cup (25 ml) melted coconut oil
⅓ cup (4½ oz) pitted soft medjool dates or
½ cup (140 g) date & cinnamon paste (see page 227)
1 tsp pure vanilla extract or powder
1½ cups (220 g) wholemeal spelt flour
1tsp baking powder
¼ tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
½ cup (80 g) sulphur-free raisins or sultanas, finely chopped

Directions

1.
Preheat the oven to 180°C (350°F). Grease and line the base and sides of a 20 × 10 cm (8 × 4 in) loaf tin with baking paper.
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2.
Place the pumpkin, egg, oil, dates or date paste, milk and vanilla in a food processor and process until smooth. Add the flour, baking powder, bicarb and cinnamon and mix until combined. Gently fold in the raisins or sultanas.
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3.
Pour the batter into the prepared tin. Bake for 40–45 minutes, or until a cake tester or skewer inserted comes out clean.
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4.
Allow to cool in the tin before slicing.
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5.
Serve mashed or cut into finger-sized strips to encourage self-feeding.
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Notes

MAKE IT...
Gluten free: Swap flour for brown rice flour, buckwheat flour or a gluten-free flour blend.
Egg free Swap egg for a store-bought egg replacer, or a flax egg (recipe in the book).
Seasonal swap: Swap pumpkin for sweet potato. If using paste, swap for apricot & pear or apple & fig (see page 233).
Pantry friendly: Swap coconut oil for unsalted butter or ghee. Swap raisins/sultanas for sulphur-free dried fruit of choice.
Boosted: Add 1–2 tablespoons chia seeds to the batter.
Family friendly (2+): To sweeten, add ¼–⅓ cup pure maple syrup (60–80 ml) or coconut sugar (35–50 g) to the batter.
LEFTOVERS: Store in an airtight container in the fridge for up to 10 days, or freeze for up to 3 months.
TIP: If time is tight, this is when a 100% organic fruit pouch can be used as a sweetener instead of the dates or date paste. Choose 100% pear, apple or peach. It will add sweetness without additives or added sugar.
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