Hi Carol...Sounds like these recipes may not be health food..LOL...but they are yummy and perhaps you can adapt them to your (and your little one's) liking! Best of Luck to you!! (Old Popeye Cartoons might help with the vegi intake..hee hee)

Pumpkin Bread

3 1/2 cups white wheat flour
3 cups granulated white sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 cups pumpkin purée
1 cup oil
5 eggs
2/3 cup water
1 1/2 cups chopped nuts; walnuts, macadamia nuts -- or pecans
1 cup raisins

Preheat oven to 350°F. In medium bowl, mix flour, sugar, soda, salt, cinnamon. Sift together. Mix in a large bowl, pumpkin, oil, water, eggs. Mix well. Add small amount of dry ingredients until all is added then, add nuts and raisins. Grease well and flour loaf pans. Bake for 50 to 60 minutes.

Yields 2 8-inch loaves. Pumpkin Pound Cake

15 tablespoons Unsalted butter - (2 sticks minus 1 tbspn) -- at room temperature
1/2 cup Granulated sugar
(or 1 cup confectioners' sugar)
1/2 cup Packed light brown sugar
2 teaspoons Vanilla extract
4 large Eggs -- at room temperature
2 1/2 cups All-purpose flour
(or 2 2/3 cups cake flour)
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1/2 teaspoon Ground ginger
1/4 teaspoon Baking soda
1/4 teaspoon Salt
1/4 teaspoon Ground cloves
1 cup Plain pumpkin (pureed)
1 recipe Nutmeg-Honey Whipped Cream -- see * Note
=== SUGAR AND SPICE TOPPING ===
2 tablespoons Granulated sugar
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg

* Note: See the "Nutmeg-Honey Whipped Cream" recipe follows

Heat the oven to 350 degrees. Grease a 9- by 5- by 3-inch pan.
Beat the butter, sugars, and vanilla with an electric mixer on high speed until pale and fluffy. Reduce the speed to medium. Add the eggs, 1 at a time, beating after each. Reduce mixer speed to low.
Beat in 1 cup of the flour, the baking powder, cinnamon, nutmeg, ginger, baking soda, salt, and cloves. Then add the pumpkin. The batter may look curdled. When well blended, stir in the remaining flour until just incorporated. Do not over mix.
Spread the batter (5 cups) in the pan. Mix together the Sugar and Spice Topping ingredients and sprinkle on top. Bake until a cake tester inserted in the center comes out clean, about 1 hour and 10 minutes.
Cool the cake in the pan on a wire rack for about 30 minutes. Loosen the edges and turn the cake out. Let cool completely. Wrap airtight. Store at room temperature no longer than 12 hours. After that refrigerate or freeze, or else the cake will spoil.
Serve topped with a bit of the Nutmeg-Honey Whipped Cream.
This recipe yields 16 servings.

Nutmeg-Honey Whipped Cream

1 cup Heavy (whipping) cream
1 tablespoon Honey -- plus
1 teaspoon Honey
1/8 teaspoon Ground nutmeg

Whip the cream with an electric mixer on high speed until it begins to thicken. Add the honey and the nutmeg and continue whipping until soft peaks form when the batter is lifted.
Serve right away or chill for up to 1 hour.
This recipe yields about 2 cups. Recipe Source:
SIMPLY CAKES by Elizabeth Alston (c) 1994