Homemade Baby Food Recipes, Solid Food Feeding Guides & Tips

Fall Baby Food Recipes Using Fruits and Vegetables of the Fall

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Try Pumpkin Flan, Butternut Squash Bowls and more Fall Baby Food Recipes


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fall recipes
Visit the Pumpkin for Baby Food page to find more Pumpkin Baby Food Recipes!

 

 

 

 

 

 

Fall Baby Food REcipes
Fall is a great time for baby food! Butternut squash, apples and pumpkins - make some Fall baby food recipes and share the harvest!

Try These Recipes for Delicious Fall Baby Food

.These Fall recipes are suitable for baby, toddler, and we added some for grown-ups too. Make your baby or toddler an Autumn Smoothie or some Pumpkin Pancakes for baby finger food breakfasts. 

Delight your toddler with our version of Pumpkin "Flan".  Sit back and nibble on some yummy apple bread or spiced pumpkin bread; don't forget to save the rest for making baby teething biscuits.

FALL SMOOTHIES & YOGURT YUMS. | BREADS, PUDDINGS & BAKED GOODS | SOUPS, MAIN DISH ADDITIONS |

The majority of these recipes are great for older babies (babies 8 months +) and toddlers however please ensure that the ingredients are appropriate for YOUR baby or toddler.  Make substitutions and/or leave out ingredients (such as nuts for baby under 12 months-24 months old) as necessary for your baby or toddler.

Click for Wheat, Egg and Dairy Substitutions

Fall Smoothies & Yogurt for Babies and Toddlers

AUTUMN SMOOTHIE

1/2 cup plain, vanilla or banana yogurt
1/2 cup milk
1/4 cup canned pumpkin
1/4 cup unsweetened applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of ginger
1 frozen banana

Directions:

Combine in a blender. Blend until smooth. Serve immediately.
Serves one grown-up and one baby.

Fall & Winter Smoothie

1/2 cup plain
1/2 cup milk
1/2 cup cranberry sauce (natural only. It's easy to make your own.)
1/2 cup applesauce
dash of cinnamon
1 frozen banana

Directions:

Combine everything in a blender.
Blend until smooth. Serve immediately. Serves one grown-up and one baby.

Banana Pumpkin Shake (12 months+)

1-cup milk
2 tablespoons canned pumpkin
(or homemade puree pumpkin)
1 banana
dash of cinnamon (omit if baby is under a year)

Directions:
Blend in blender until smooth and foamy.
Serve immediately.

Pumpkin Yogurt

1/4 cup pumpkin puree (cooked if using fresh pumpkin - canned does not need to be cooked.)
1 cup of plain yogurt (use whole milk yogurt if possible)
dash nutmeg
dash cinnamon
dash ginger

Combine all ingredients and serve - Easy Peasy.

 

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 BREADS, PUDDINGS & BAKED GOODS

Crock pot Bread Pudding (2 toddler thumbs up from us..)

INGREDIENTS:
4 cups French bread cubes, toasted
2 1/2 cups milk, scalded, cooled slightly
2 eggs, beaten
3/4 cup sugar
1/4 teaspoon cinnamon
dash nutmeg
dash salt
1 teaspoon vanilla extract
2 tablespoons melted butter
1/2 cup raisins, optional (chopped apples are great too.)
yogurt, dessert sauce or whipped cream for garnish

PREPARATION:
Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired.

Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve - lovely with Frozen Vanilla Yogurt

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PUMPKIN BREAD PUDDING

1 cup whole milk
1 cup heavy cream
9 ounces brioche cubes, crusts removed and cut into 1/2-inch cubes (Stale Italian bread or hearty Organic Wheat bread works very nicely.)
3 1/2 ounces (7 tablespoons) butter
1/4 cup brown sugar (add 1/4 white sugar too.)
1/4 teaspoon cinnamon (we added a pinch of ginger too.)
Pinch of nutmeg
4 egg yolks
1 cup pumpkin purée, at room temperature (using canned is fine.)
2 egg whites
1 tablespoon sugar
1/2 teaspoon salt Preheat oven to 375°F.

Directions:
In a small saucepan, bring milk and cream to a simmer over low heat. Place bread cubes in bowl. Remove milk mixture from heat and pour half of the liquid over the bread cubes.In a mixer, cream butter and sugar until light and fluffy. Add cinnamon, nutmeg, and egg yolks, beating well. Add pumpkin purée and the other half of the heated cream and milk.

Fold the soaked bread crumbs into the pumpkin mixture. Beat the egg whites and sugar until they form stiff peaks and gently fold into the batter. Butter and sugar 8 three-inch ramekins, then divide batter evenly among ramekins. (YOu can bake this in a square or rectangle baking dish too.) Bake for 25 minutes, or until knife comes out clean. Will stay fresh if kept in the refrigerator for up to 3 days - Freezes well.


 Crock pot Baked Custard
Adapted from Diana Rattray,

INGREDIENTS:
4 eggs, lightly beaten
1/3 cup granulated sugar
1 teaspoon vanilla
2 cups milk
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/2 cup pumpkin (canned or natural)

PREPARATION:
In a mixing bowl combine eggs, sugar, cinnamon, pumpkin, vanilla and milk; mix well. Pour into a lightly buttered 1- or 1 1/2-quart baking dish or souffle which will fit in the slow cooker, and sprinkle with the nutmeg. Place a rack or ring of aluminum foil in the slow cooker, then add 1 1/2 to 2 cups of hot water to the pot. Cover the baking dish with aluminum foil and place on the rack in the crock pot. Cover and cook on high for 2 1/2 to 3 hours, or until set.
Serves 4 to 6.

Pumpkin Bars

Ingredients:
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
4 eggs, beaten
1- 16 oz. can pumpkin
1 1/3 cup sugar
1 cup cooking oil

Preparation Directions:
Pre-heat oven to 350 degrees. Combine beaten eggs, pumpkin, sugar and oil, beating until well mixed. Add dry ingredients, and mix together until smooth. Spread batter into an ungreased baking pan (15" X 10" X 1") Bake in oven for 25-35 minutes. Cool and frost with cream cheese frosting if desired.

Pumpkin "Flan"

1 1/3 cup pumpkin (fresh puree or canned)
1 cup of milk (whole, 2% or Fat-Free; we used whole)
2 whole eggs or 4 egg yolks (we used 2 whole eggs)
1/4 cup of sugar if desired
1 tsp vanilla (we used 3 tsp)
cinnamon (as you prefer)
ginger (as you prefer)
nutmeg (as you prefer)
Crushed Graham Crackers

Pre-Heat oven to 375
Grease an 8 inch baking pan or pie pan (I used a square one) lightly sprayed with cooking spray (use "shortening" if preferred)
Mix pumpkin, milk, eggs, vanilla, cinnamon, ginger, nutmeg in a bowl until a bit fluffy - Crush up graham crackers

Sprinkle Graham Crackers in the greased pan then pour pumpkin mixture into pan
Bake for 40 minutes or until pumpkin begins to split and a knife comes out clean
Cool to room temp and cut into squares - store in fridge for a firmer texture.  This will be a bit "wobbly" like a custard with a crust.

Apple Bread - Quick and Easy.

1/2 cup canola oil
1 cup sugar
1 teaspoon vanilla
1 large egg
2 cups sifted unbleached flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
2 Tablespoons milk
1/2 cup raisins
2 large apples finely chopped (Use good baking apples)
1/2 cup walnuts chopped

Combine oil, sugar, and vanilla. Cream until light and fluffy. Add eggs and beat well. Sift together flour, cinnamon, salt, and baking powder. Add milk, raisins, apples, nuts, and dry ingredients to mixture and stir only until flour is well dampened. Bake in well-greased 9 x 5 x 4 inch loaf pan at 350 degrees for 50 to 60 minutes. Cool; remove from pan. Combine glaze ingredients; mix well and pour over loaf. Let glaze set before wrapping loaf tightly. Best if made day prior to serving.

 

We have substituted the following for the apples:Blueberries (1 cup) | Peaches (1 1/2 cup fresh sliced thin) | Carrots (1 1/2 cup shredded) | 1 cup pumpkin (canned)

 

Glaze (NOT FOR BABIES & TODDLERS unless you find it appropriate.)
1/2 cup powdered sugar, sifted
1 Tablespoon water
2 Tablespoons melted butter

 

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(Spiced) Pumpkin Bread (makes 2 loaves or 1 loaf and 12 muffins)

3 cups sugar - Use 2 cup if desired
1 cup vegetable oil - Use 1 cup of applesauce instead of the oil if desired
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

 

APPLESAUCE PANCAKES

1 cup flour –
1/4 teaspoon salt –
1 1/2 teaspoons baking powder
1 tablespoon melted butter –
1/2 cup milk –
1 beaten egg
1/2 teaspoon vanilla –
1 1/4 cups applesauce

Sift flour, salt and baking powder into a medium mixing bowl. Combine butter, milk and egg. Stir into dry ingredients. Add vanilla and applesauce; beat well. Spoon batter into a hot, well greased griddle, enough batter to applesauce pancakes about 4 inches in diameter.

PUMPKIN PANCAKES

1 C whole wheat pastry flour
3/4 C unbleached white flour
1 Tbs baking powder - 1/2 tsp salt (I omitted)
2 tsp cinnamon -1/2 tsp ground ginger -1/4 tsp allspice - 1/4 tsp
nutmeg
2 eggs
1 C pureed pumpkin or winter squash
1 tsp vanilla
2 C milk
3 Tbs canola oil

Stir (and sift) together all the dry ingredients in a med. size bowl. In another bowl, beat the eggs with the pumpkin & vanilla. Beat in the milk & oil until smooth. Add to flour mixture. Cook as usual. These smelled *wonderful* while cooking....like Fall, Thanksgiving and even Christmas. SOURCE: "Beyond the Moon" cookbook by Ginny Callan

 

Applesauce Cake  or Pumpkin Cake

1/4 cup oil
1/2 cup maple syrup, brown rice syrup, or molasses (molasses will make for a more heavy cake)
1 teaspoon vanilla extract
1 cup unsweetened applesauce or pumpkin
3/4 cup raisins
3/4 cup chopped walnuts
2 cups whole wheat or whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon powdered ginger

Preheat oven to 350ºF. Oil a 10-inch round cake pan or 8- or 9-inch square baking pan. Beat oil, maple syrup, and vanilla together until smooth. Stir in applesauce, raisins, and walnuts. In separate bowl, sift remaining ingredients together. Dough will be stiff. Spread into prepared pan. Bake 30 minutes, or until cake pulls away from edges of pan and knife inserted in center comes out dry. Cool on rack.  Serve warm with frozen vanilla yogurt or frost lightly with cream cheese frosting if desired. 

***We love this cake warm and plain.***

 

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Sweet Potato Cake - a different twist on Sweet Potatoes in the Fall.

2 cups sugar
3/4 cup stick margarine, softened
3/4 cup egg substitute
2 1/2 cups canned mashed unsweetened sweet potatoes (use homemade baked sweet potatoes.)
3 cups sifted cake flour
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
2 tsp. vanilla
nonstick cooking spray
1/4 cup flaked unsweetened coconut
2 Tbsp. finely chopped pecans

 

Preheat oven to 350*F. Beat sugar and margarine with electric mixer until well blended. Gradually add egg substitute, beating well. Add sweet potatoes, beat well. Combine dry ingredients in medium bowl, stirring well. Gradually add flour mixture to sweet potato mixture, beating well after each addition. Stir in vanilla. Pour batter into a 10 inch tube pan which has been sprayed with nonstick spray. sprinkle coconut and pecans over batter. Bake at 350*F for one hour and 25 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes then remove to wire rack to cool completely.

 

PEACH (Apple) UPSIDE DOWN CAKE - we Use fresh Apple rings***

 

1/3 cup butter, melted
1/2 cup packed brown sugar
1 29 ounce can peach halves -
1/4 cup shredded coconut (optional)
2 eggs
2/3 cup sugar
1/2 teaspoon almond extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Pour butter into 9 inch baking pan; sprinkle with brown sugar.
Drain peaches, reserving 6 tablespoons of juice.
Arrange peach halves, cut side down over sugar.
Sprinkle coconut around peaches; set aside. Beat eggs until thick; gradually beat in sugar. Add flavoring and reserved syrup.
Combine flour, baking powder and salt; add to egg mixture and mix well. Pour over peaches.
Bake 350F for 50 to 60 minutes.
Cool 10 minutes. Invert on plate.

**If using apple rings - peel 4 medium apples and then slice into "rings" or medium-sized uniform slices.  Use 6 tablespoons of apple juice instead of peach juice.  Leave out coconut and substitute almond extract for vanilla extract.  Add 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg.

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SOUPS, "MAIN" DISH ADDITIONS

BAKED PUMPKIN SLICES

  • halve a sugar pumpkin then cut into slices as you would a melon

  • pat slices with a wee bit of butter (or olive oil if you prefer) then place slices on a greased (olive oil) baking sheet and sprinkle lightly with water

  • drizzle with pure maple syrup or sprinkle slices with brown sugar (if desired) and then sprinkle cinnamon, nutmeg and a pinch of ginger.

  • I love to mix these spices together first for an even mix so that no one spice overpowers the other.

BAKED SQUASH BOWLS

1 acorn or butternut squash
2 tablespoons applesauce
handful of raisins
cinnamon (as you prefer)
ginger (as you prefer)
nutmeg (as you prefer)

Cut acorn or butternut squash in half, scoop out seeds
Wipe insides with butter or olive oil and add raisins
Add 2 inches of water to a baking pan
Place halves face up with shell down in a pan
Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft.  Serve as is in the shell (my kids LOVE this in the shell.) or scoop out the meat and mash then serve.

Stuffed Acorn Squash

2 med. acorn squash
1/2 cup brown rice
1 package (16 oz.) pork-sausage meat (try ground turkey.)
1 egg or 2 egg yolks
1/2 cup sauteed mushrooms (optional, try 1/2 cup sauteed onions instead.)
1 Tbsp. maple syrup or sprinkles of brown sugar
1/2 tsp. salt

Preheat oven to 350 degrees. Cut each squash lengthwise in half and discard seeds.
Place squash halves, cut side down, in 12 x 8-inch baking dish.
Bake for 45 minutes.

Meanwhile, prepare rice according to package directions. In 10-inch skillet over medium heat, cook meat until browned. Remove meat (discard drippings) to medium bowl.
Toss with egg, mushrooms, syrup, and cooked brown rice.
Turn the squash halves, meat side up, in the baking dish and sprinkle with the salt.
Spoon the meat mixture into the squash halves. Cover with foil and bake 15 minutes or until tender. Transfer to warm platter and serve.

Stuffed Acorn Squash - MEATLESS

2 acorn squash
1 tsp canola oil
1 medium tart apple, peeled, cored and diced
1/2 small onion, finely chopped
1/2 cup chopped mushrooms (we leave out the mushrooms.)
1/2 celery stalk, diced
1/2 tsp dried thyme
1/2 tsp oregano
1/2 tsp dried sage
2 cups cooked whole-grain rice (orzo or couscous are nice as well.)
1/2 cup dried apricots, chopped
1/4 cup raisins or dried cranberries
1/4 cup apple cider (or juice)

Cut each squash lengthwise in half and scoop out seeds.
Place squash halves, cut side down, in baking dish with 1-2 inches of water.
Bake for 45 minutes or until shell/skin puckers and squash is soft. Let cool.

In a medium skillet, sauté apples, onion, mushrooms, celery for 2-3 minutes. Sprinkle thyme, oregano and sage. Stir in cooked rice, apricots and raisins.
Add apple cider, cook until apple cider is almost evaporated.

Place cooled squash on a large nonstick cookie sheet. Spoon stuffing into squash cavities. Bake for additional 20 minutes.

Squash Soup
1 1/2 lb winter squash chopped or 2-12oz pkgs frozen (thawed)
1 small onion
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1/8 teaspoon ground pepper
2 cups chicken broth (salt and fat-free or make your own.)
1/4 cup sour cream (optional)

Directions:
Sauté Onions then combine squash, onion and spices.. cook on low for 10 minutes. Stir in the chicken broth and cook another 15 minutes.

Cool Slightly and pour 1/3 of the mixture into blender and blend until smooth, repeating until all of the mixture is blended

Creamy Pumpkin Soup

Ingredients:
16 ounces Pumpkin (canned or fresh pureed)
13.75 ounces Chicken Broth
1 Large Onion
2 Carrots (Wheels or Diced)
2 cups half and half or evaporated milk
1/4 cup Sour Cream
1/8 teaspoon Pepper
1 teaspoon Cinnamon
Dash of Nutmeg
1/2 teaspoon Baking Soda
1/3 teaspoon( or less) Salt

Preparation:
In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper.
Simmer uncovered for ten to fifteen minutes until carrots are soft.
Optional: Put vegetable and broth into a food processor or blender and blend until smooth. Return to pot.
Add pumpkin and half and half. Simmer uncovered for 10 minutes.
Pour into soup crocks or soup bowls. Top with sour cream

 

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