This vegan pumpkin date bread is made with wholesome ingredients for a delicious, nourishing loaf that’s perfect for Fall and Winter.

Cut open loaf of pumpkin bread with dates in it.

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

Various labelled ingredients for making a pumpkin loaf.

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.

Pouring boiled water over pitted, chopped dates in a bowl.

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.

Psyllium powder mixed with water to form a gel in a small dish.

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.

Flour, sugar and baking soda mixed together in a glass mixing bowl.

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.

Small dish of milk.

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.

Dates, pumpkin and coconut oil being added to a mixing bowl of flour.

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.

Bowl of pumpkin loaf batter with dates in it.

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.

Overhead image of a baked pumpkin loaf in a loaf pan.

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!

Overhead image of a loaf, half is cut into slices.

Topping & Serving

For icing the whole cake after it cools:

For spreading on slices:

Cut open loaf of pumpkin bread with dates in it.

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.
Overhead image of a slice of pumpkin bread studded with dates.

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.

Print
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Cut open loaf of pumpkin bread with dates in it.

Vegan Pumpkin Date Bread

  • Author: Deryn Macey
  • 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
Save Recipe

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

Scale

Instructions

  1. 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.
  2. 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.
  3. Make Psyllium “Egg”: Mix the psyllium and water in a small dish and set aside for at least 3 minutes.
  4. 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.
  5. Mix Wet Ingredients: Mix the milk and apple cider vinegar together in a small bowl.
  6. 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.
  7. Bake: Evenly spread the batter into the prepared loaf pan and bake for 50 minutes.
  8. 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.