Vegan Pumpkin Date Bread
This vegan pumpkin date bread is made with wholesome ingredients for a delicious, nourishing loaf that’s perfect for Fall and Winter.
This delicious pumpkin bread is the ultimate loaf for Fall. Studded with sweet, soft dates it tastes like caramel and pumpkin pie all rolled into one!
Enjoy a slice warm from the oven, slathered with butter for the most perfect Fall treat.
Recipe Highlights
- Vegan and refined sugar-free.
- Easy to make with simple ingredients.
- Made with wholesome spelt flour and coconut sugar.
- Soft and tender texture.
- Amazing caramel pumpkin flavour.
- No mixer is required.
- Smells amazing while it bakes!
Ingredient Notes
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:
For spreading on slices:
- apple butter
- coconut butter
- chia seed jam
- peanut butter/almond butter, etc.
- tahini
- date paste
- cara
Notes & Tips
- For even baking, be sure the oven is fully preheated and do not open the oven during baking.
- Let the loaf cool before slicing otherwise it may be crumbly.
- Avoid overmixing the batter. Fold until the flour is mixed in, then stop.
- 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.
Did you try this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Did you try this recipe?
⭐⭐⭐⭐⭐
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Vegan Pumpkin Date Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This lovely pumpkin loaf is delicious, cozy and just about perfect for Fall and Winter mornings. Try a slice warm from the oven slathered with coconut butter for the ultimate comforting sweet treat.
Ingredients
- boiling water, enough to cover dates
- 1 1/4 cup packed (290 g), finely chopped pitted dates
- 2 cups (250 g) spelt flour
- 2/3 cup (135 g) coconut sugar
- 1 tbsp baking soda
- 1/2 tsp sea salt
- 1 tbsp pumpkin pie spice
- 1/2 tsp psyllium husk powder + 3 tbsp hot water
- 1/2 cup (125 ml) non-dairy milk + 1 tsp white or apple cider vinegar
- 1/4 cup melted (45 g) coconut oil
- 1/2 cup (125 g) plain canned pumpkin puree
Instructions
- Preheat Oven and Prepare Pan: Pre-heat the oven to 350 degrees F. Line a standard-sized loaf pan with parchment paper or lightly coat with non-stick cooking spray.
- Soak Dates: Place the chopped dates in a bowl, pour boiling water over them and set aside for about 10 minutes. Once they’re done soaking, drain well, pressing them against the bowl to squeeze off excess water.
- Make Psyllium “Egg”: Mix the psyllium and water in a small dish and set aside for at least 3 minutes.
- Mix Dry Ingredients: Mix the flour, sugar, baking soda and sea salt together in a large mixing bowl, breaking up any clumps and mixing well to distribute the salt and baking soda.
- Mix Wet Ingredients: Mix the milk and apple cider vinegar together in a small bowl.
- Mix Everything Together: Add the milk and apple cider vinegar mixture, psyllium egg, melted coconut oil and pumpkin to the dry ingredients. Drain the dates and add those too. Fold together gently until all the dry ingredients are wetted. Once the flour is incorporated, stop mixing.
- Bake: Evenly spread the batter into the prepared loaf pan and bake for 50 minutes.
- Cool & Serve: After it comes out of the oven, let sit in the pan for 5-10 minutes. Carefully lift or lift out of the pan and let cool on a rack for at least 30 minutes before slicing.
Notes
Psyllium powder can be substituted with 1 tbsp ground flax. Coconut sugar can be subbed with white sugar, cane sugar or for sugar-free loaf, granulated monk fruit sweetener.
For best results, use a kitchen scale to weigh ingredients according to recipe.
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.
Storage: Let cool completely before storing. Store whole or in slices wrapped in foil or in a sealable container or bag. Will keep at room temperature for up to 3 days, in the fridge for up to 1 week or can be frozen up to 3 months. If frozen, thaw in the fridge, at room temperature or in the microwave.
Nutrition
- Serving Size: 1
- Calories: 210
- Sugar: 22.1 g
- Sodium: 428 mg
- Fat: 5.1 g
- Carbohydrates: 39 g
- Fiber: 4.2 g
- Protein: 3.8 g
Keywords: vegan pumpkin bread, vegan pumpkin loaf
Originally published October 16, 2017.
This turned out pretty tasty. I made a few changes based on what I had – I used a chia egg, AP flour, and brown sugar. I didn’t weigh my ingredients either because I was feeling lazy. I was a little worried making this many changes but it turned out not bad at all. Would make again.
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Delicious, our favourite pumpkin bread! The recipe is similar to my hubby’s favourite pumpkin spice muffins from Feasting on Fruit so I knew I could substitute the oil with almond butter and I didn’t need to add any sugar as that’s what the muffin recipe calls for and they are delicious too. To save time you could add the dates, milk, almond butter (or oil) and pumpkin to a food processor, that’s what I do with the other recipe but I enjoy chopping the dates! I also love that I can use the kitchen scale and weigh the ingredients.
I have to make sure I have a loaf sliced in the freezer so hubby has his treat!!
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Great tips, thanks Daria! Glad you enjoyed it.
This was a huge hit with my husband, who usually gives my baking a “meh” at best. He kept checking on it while it was in the oven because it smelled so good. The whole house now smells like a caramelly gingerbread lol. We subbed flax for the psyllium husk also.
10 out of 10 on this recipe, will be making again!
Side note: is there a shortcut for chopping all those dates? Food processor, maybe?
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You might be able to use a food processor chopping setting, sure. They may just get all clumped together if the dates are particularly sticky…not to mention the extra clean up. I just pile them up in a big clump and chop them all together, rather than one by one. Up to you though! Let me know if you try the food processor. So glad you enjoy the recipe either way!
This sounds amazing, I like the fact that I can replace the coconut oil with almond butter. Also I’ve never seen psyllium used as an egg replacement, that’s great! Need to go buy spelt flour 👍
Such a beautiful treat, all was eaten within a day. 🙂 Thank you Deryn for all the wonderful recipes you share, I’ve been making a lot of them on a regular basis.
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That’s awesome, Maria! I’m so happy you’ve been enjoying everything! Thanks so much for letting me know.
Hi Deryn, This looks SOO delicious! Is there a sub for the coconut oil in this recipe? Maybe applesauce, nut butter or even non dairy yogurt? Thanks in advance.
I haven’t tested it but I would suggest nut butter. This is an older recipe I updated, I don’t use oil in baking anymore but I haven’t retested this with oil-free options yet. Let me know if you try it.
I tried it today, substituting runny almond butter for the coconut oil and flax for the psyllium husk. It’s got great texture-firm and easy to slice, yet a delicate crumb from the spelt. It’s SO delicious! It looks, smells and tastes like a sweet fall day! Thanks for another great recipe!
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Okay, perfect! Thanks so much for giving it a try and adding your feedback. So happy it worked out! Enjoy 🙂
OMG my husband loves this loaf!!! Have to make at least every other week!
That’s awesome. So happy to hear that!!
This recipe looks so delicious and amazing!!! I love dates and I love pumpkins — to combine the both of them is a dream come true! I want a slice for two right now, please!
This recipe is simply wonderful. Simple and is a delight, I can do and recommend. Thanks for sharing.