Apple Cinnamon Almond Butter Mini Bread

Apple Cinnamon Almond Butter Mini Bread

• Makes: 8 mini-loaves
• Stage: Toddler and Above

Ingredients

• 1 cup whole wheat flour
• ¾ cup Gerber® Grain and Grow Oatmeal
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/8 tsp salt
•  
• 8 oz Gerber® Natural for Baby Apple
• 1 cup whole milk, or alternative milk (almond milk works great!)
• 1 egg
• 2 dates, pitted
• 2 Tbsp almond butter
• 1 tsp vanilla
• ¼ cup melted butter, or non-dairy alternative (avocado oil and coconut oil work great!)

Steps

1. Preheat oven to 350 bake. Prepare non-stick mini-bread pan (8 loaves) by coating in a thin layer of preferred oil.
2. In one bowl, combine dry ingredients (flour, oatmeal, pumpkin spice, cinnamon, baking powder, salt). Whisk to combine thoroughly.
3. In blender, combine wet ingredients (pumpkin, milk, egg, dates, almond butter, vanilla, butter/alternative fat). Blend until smooth.
4. Pour wet ingredients over dry ingredients. Whisk gently until just combined and no dry ingredients are visible. Portion into 8 mini-loaf pans, about ½ cup per mini-loaf.
5. Bake for 20 minutes, until toothpick inserted in center comes out dry. Store in refrigerator for up to one week. The loaves can also be frozen for up to 6 months in airtight container once fully cooled.