Vegan Pumpkin Date Bread
on Sep 22, 2020, Updated Aug 30, 2024
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This vegan pumpkin date bread is made with wholesome ingredients for a delicious, nourishing loaf that’s perfect for Fall and Winter.
About the Recipe
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! Here’s why you’ll love it:
- 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!
Enjoy a slice warm from the oven, slathered with butter, Slow Cooker Apple Butter or Date Paste for the most perfect Fall treat. If you’re in fall baking mode, check out these Vegan Applesauce Muffins, Vegan Pumpkin Chocolate Chip Bars and Vegan Apple Cake next!
Ingredients
- 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.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations & Additions
- Mix up to 1 cup of finely chopped pecans, pumpkin 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.
Icing Options
If you’d like to add icing or glaze to the loaf after it cools, you can use:
- Cashew cream cheese frosting from this Vegan Cinnamon Rolls
- Cream cheese frosting from this Vegan Carrot Cake
- Simple lemon glaze from this Vegan Lemon Loaf
- Simple sugar glaze from these Vegan Soft Pumpkin Cookies
- Homemade Vegan Caramel
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: 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: While the dates are soaking, mix the psyllium powder and water in a small dish and set aside for at least 3 minutes.
Step 3: 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 the milk and apple cider vinegar together in a small bowl. This creates somewhat of a buttermilk and helps with rise.
Step 5: Add the milk and apple cider vinegar mixture, psyllium egg, melted coconut oil, pumpkin and drained dates to the dry ingredients and gently mix until all the dry ingredients are wetted. Avoid overmixing.
Step 6: Spoon the mixture into a loaf pan, bake for 50 minutes then let cool in the pan for 5-10 minutes before carefully removing.
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!
Baking 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 over mixing 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.
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? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
Vegan Pumpkin Date Bread
Ingredients
- 1 1/4 cup packed finely chopped pitted dates, 290 g
- 2 cups spelt flour, 250 g
- 2/3 cup coconut sugar, 135 g
- 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 unsweetened non-dairy milk, 125 ml
- 1 tsp vinegar
- 1/4 cup melted coconut oil, 45 g
- 1/2 cup canned pumpkin puree, 125 g
Instructions
- 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.
- 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.
- Mix the psyllium and water in a small dish and set aside for at least 3 minutes.
- 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 the milk and apple cider vinegar together in a small bowl.
- 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.
- Evenly spread the batter into the prepared loaf pan and bake for 50 minutes.
- 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
Nutrition
Originally published October 16, 2017.
I adore this recipe, it’s good everytime. I substitute applesauce for oil and it stays perfectly moist. The dates taste like caramel!
Thank you! I’m so glad you like it.
Is soaking the dates necessary if my dates are not very dry? Or is it to add moisture to the batter?
You can skip soaking if your dates are soft and moist. Soaking them gives them an almost caramel-like texture in the loaf but it’s not necessary for the batter.