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.
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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.
the weight of the dates are before or after removing the pit?
Thanks
After. Thanks.
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.
Delicious, our favourite pumpkin bread! ย The recipe is similar to my hubbyโs favourite pumpkin spice muffins from Feasting on Fruit so I knew I could substitute the oil with almond butter and I didnโt need to add any sugar as thatโs what the muffin recipe calls for and they are delicious too. ย To save time you could add the dates, milk, almond butter (or oil) and pumpkin to a food processor, thatโs what I do with the other recipe but I enjoy chopping the dates! ย 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!!
Great tips, thanks Daria! Glad you enjoyed it.
This was a huge hit with my husband, who usually gives my baking a โmehโ 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. ย We subbed flax for the psyllium husk also.ย
10 out of 10 on this recipe, will be making again!ย
Side note: is there a shortcut for chopping all those dates? Food processor, maybe?ย
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 ๐
Such a beautiful treat, all was eaten within a day. ๐ Thank you Deryn for all the wonderful recipes you share, I’ve been making a lot of them on a regular basis.
That’s awesome, Maria! I’m so happy you’ve been enjoying everything! Thanks so much for letting me know.
Hi Deryn, ย 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!
Okay, perfect! Thanks so much for giving it a try and adding your feedback. So happy it worked out! Enjoy ๐
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.