Vegan Pumpkin Date Bread

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

• Dates: Any variety works since we’ll be soaking them before using them in the recipe.
• Spelt Flour. This recipe has not been tested with any other flours. If you’re confident with flour substitutions, I think whole wheat flour should work but I haven’t tried it.
• Coconut Sugar: This can be subbed with white sugar, cane sugar, demerara, sucanut and other unrefined granulated sugars. You can use monk fruit for a sugar-free loaf.
• Psyllium Powder: This acts as an egg. Sub with 1 tbsp ground flax if you can’t find psyllium powder
• Milk: Any plant-based milk works here, I recommend something mild like unsweetened almond or cashew milk.
• Vinegar: I used apple cider vinegar. This helps with rising. It can be substituted with white vinegar or lemon juice.
• Pumpkin: Use unsweetened canned or homemade pumpkin puree (not pumpkin pie filling).
• Pumpkin Pie Spice: This can be substituted with 2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp cloves or allspice.
• Coconut Oil: This can be substituted with olive oil or melted butter.

Step by Step Instructions

Before you Start: Preheat the oven to 350 F and line a loaf pan with parchment paper so the cake is easy to lift out after baking.

Step 1: Soak Dates

Place the pitted, chopped dates in a bowl and pour boiling water over them. Let them sit for 10 minutes then drain well.

It’s ok if they’re wet but be sure to drain off excess water. I try to press them against the bottom or side of the bowl to get squeeze the excess water out.

Step 2: Mix Psyllium “Egg”

While the dates are soaking, mix the psyllium powder and water in a small dish and set aside for at least 3 minutes.

Quick Tip: I love psyllium husk powder for replacing eggs but if you can’t find any, replace it with 1 tbsp of ground flax.

Step 3: Mix Dry Ingredients

Mix the flour, sugar, baking soda and sea salt together in a large mixing bowl making sure to mix well to break up any clumps and distribute the baking soda and salt.

Step 4: Mix Milk and Vinegar

Mix the milk and apple cider vinegar together in a small bowl. This creates somewhat of a buttermilk and helps with rise.

Step 5: Combine Everything

Add the milk and apple cider vinegar mixture, psyllium egg, melted coconut oil, pumpkin and drained dates to the dry ingredients in a large mixing bowl.

Gently fold the batter together until all the dry ingredients have been wetted.

Spelt flour does contain gluten so be sure not to overmix the batter. Once all the flour is incorporated, stop mixing.

Step 6: Bake the Loaf

Spoon the mixture into a loaf pan, bake for 50 minutes then let cool in the pan for 5-10 minutes before carefully removing.

Quick Tip: Be sure to line the pan with parchment paper or give it a light coating of non-stick cooking spray for easy removal.

After the bread comes out of the oven, let it cool for at least 30 minutes before carefully slicing.

Enjoy a slice warm topped with vegan butter or another spread of your choice!

Topping & Serving

For icing the whole cake after it cools:

• Cashew Cream Cheese Frosting
• Cream Cheese Frosting
• Lemon Glaze
• Easy Glaze
• Homemade Caramel

For spreading on slices:

• apple butter
• coconut butter
• chia seed jam
• peanut butter/almond butter, etc.
• tahini
• date paste
• cara

Notes & Tips

1. For even baking, be sure the oven is fully preheated and do not open the oven during baking.
2. Let the loaf cool before slicing otherwise it may be crumbly.
3. Avoid overmixing the batter. Fold until the flour is mixed in, then stop.
4. If possible, use room temperatue ingredients. Cold ingredients do not mix as well as room temperature ingredients.

Variations & Additions

• Mix up to 1 cup of finely chopped pecans, pupmkin seeds or walnuts into the batter at the end, before baking.
• Sprinkle nuts or seeds over the top before baking.
• Sprinkle with a little coconut sugar or any other granulated sugar before baking.
• Raisins work as an alternative to dates. Use 1 cup. I would still recommend soaking them.
• The dates are technically optional, so you can leave them out for regular pumpkin bread.
• Add up to 1 cup chocolate chips to the batter.
• Add orange extract or orange zest to the batter.

Storing

• Room Temperature: Store at room temperature wrapped in tinfoil or an airtight container for up to 3 days.
• Fridge: Let cool completely then store wrapped in foil or in an airtight container for up to 1 week. Can be refrigerated whole or in slices
• Freezer: Let cool completely then store wrapped in foil or in an airtight container or freezer safe bag for up to 3 months. Can be frozen whole or in slices. I like freezing in slices so I can grab one as needed. Thaw at room temp or in the fridge or microwave.