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Oct 10, 2010 09:39 AM

Hoping for favorite quick bread recipes that are more baby-friendly!

It's getting cooler and I love baking quick breads in the fall.. however, this year I have a little one (9.5 months now) and was hoping for some recipes that would use less sugar, maybe no egg, not necessarily in the same recipe, I could handle one or the other.

We already love banana bread, pumpkin loaf, grated apple, but would certainly be willing to try new recipes/versions of them if they're your family's favorite or was your grandma's best. I've never tried zucchini bread, I'm not a huge fan of zucchini myself but the baby seems to be quite the fan.

I'd even appreciate just some new ideas when it comes to quick breads that are heavy on the fruit or vegetables. Or even just your favorite/best recipe for one(or many!)

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  1. you can always substitute flax or chia seed gel for egg - works like a charm. as for the sugar content, most recipes call for more than they need anyway, so a reduction by 25 - 30% in a standard recipe won't cause much of a problem - the beauty of quick breads is that they're so forgiving!

    to make the gel:

    Chia Gel - for each egg to be replaced, combine 1 ½ teaspoons whole chia seeds or 1 teaspoon ground seeds with ¼ cup warm water, mix well, and let sit for at least 30 minutes until it forms a gel with a consistency similar to raw egg white.

    Flax Gel – for each egg to be replaced, process 1 tablespoon whole flax seeds in a blender or coffee grinder (or use 2½ tablespoons pre-ground flax meal), combine with 3 tablespoons warm water, mix well, and let sit for at least 15 minutes until it forms a gel with a consistency similar to raw egg white.

    1 Reply
    1. re: goodhealthgourmet

      Thank you (again!) That is something I've never heard of doing before! I'll definitely give that a try, I'm thinking maybe in a pumpkin loaf, not for any other reason than that just sounds so good right now.

    2. I am puzzled by this request. Reducing sugar and fat in quick breads for all of us I understand. Substituting some applesauce for the fat and simply reducing the amount of sugar is easy. But egg? Why don't you want a child to eat egg? Such a great protein source for young ones.

      5 Replies
      1. re: smtucker

        conventional wisdom has long been to avoid giving eggs to babies until they're a year old due to the high allergenic potential {though some of us don't necessarily agree]. the yolk is actually safer than the white (and also full of important nutrition for growing little ones), but perhaps that's why smallfinds is looking for an egg-free recipe.

        1. re: goodhealthgourmet

          That is actually exactly why, goodhealthgourmet, thank you!

          Some doctors do advice against egg whites for babies under a year, raw or cooked. My son does have egg yolk, breads that I've baked for him I've modified that way, but he hasn't had egg whites. More than one of our close circle of family has/had reactions to the egg whites, so it's worth being cautious in my opinion.

          I love eggs myself, as a whole, yolk, or whites. If it weren't for the known reactions from some family members, it wouldn't be something I'd be overly concerned about.

          1. re: smallfinds

            i figured :) if there's a history of reactions in your family, then i believe the American Academy of Pediatrics recommends waiting until age 2 to introduce whites.

            in the meantime, definitely try one of the gels - it's a tried & true vegan trick.

            1. re: smallfinds

              Oh my! Another thing to worry about with children. I have never heard this before, but my "baby" is 24 now, so I haven't kept up. But the applesauce trick is wonderful for replacing sugar.

              1. re: smtucker

                ha! well, as i said, we don't all think it's necessary...though in the case of families with a history of allergy i'd exercise caution.

                re: applesauce, we were actually just discussing baking with fruit purees in another thread. applesauce is the most common, but i've used everything from apricot to fig to date to pear to banana, and they all help with moisture & the flavor can be a terrific enhancement depending on what you're making. i adore apricot or fig with chocolate. i usually make my own from dried fruit reconstituted in hot water, but jarred baby food will work in a pinch!