Nursing Mom Recipes
For nursing moms whose babies are sensitive to or allergic to milk and soy proteins.
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Pumpkin-Banana Bread Loaf


1.25 c. all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ c. sugar
⅓ c. 100% sunflower or canola oil
2 large eggs
1 c. canned pumpkin
1 ripe banana, mashed
1 tsp cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
¼ tsp. ground cloves
½ c. raisins (optional)
2 Tbsp. applesauce (optional)


1. Pre-heat oven to 350˚.

2. In a large mixing bowl, mix together the flour, baking powder, baking soda, salt and sugar.

3. Stir in the sunflower (or canola) oil and eggs.

4. Stir in the pumpkin and mashed banana and mix thoroughly with a large spoon until smooth. (If using applesauce, add now, as well.)

5. Add cinnamon, ginger, nutmeg and ground cloves and stir until thoroughly combined. (Add raisins at this point if you so choose.)

6. Spray 100% canola oil non-stick spray in a 1.5-quart loaf dish (5.25" by 9" by 2.75"). NOTE: Confirm on label that the non-stick spray does not contain soy deriviatives.

7. Pour pumpkin-banana mixture into loaf dish and bake for 35-40 minutes. Check at 30 minutes and adjust baking time accordingly. Use a knife inserted in the center of the loaf to check for doneness. If the knife comes out clean, remove from oven and allow to cool for at least 20 minutes.

8. Enjoy!








Photo: B. Geyer