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