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

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.




  1. Pre-heat the oven to 350 degrees
  2. Place the chopped dates in a bowl, pour boiling water over them and set aside for about 10 minutes.
  3. Mix the psyllium and water in a small dish and set aside for at least 3 minutes.
  4. Mix the flour, sugar, baking soda and sea salt together in a bowl.
  5. Mix the milk and apple cider vinegar together in a small bowl.
  6. 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.
  7. Fold together gently until all the dry ingredients are wetted. Do not over mix.
  8. Line a standard-sized loaf pan with parchment paper or lightly coat with non-stick cooking spray.
  9. Evenly spread the batter into the pan and bake for 50 minutes.
  10. Let sit in the pan for about 5 minutes.
  11. Carefully lift or lift out of the pan and let cool for at least 30 minutes before slicing.


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.

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.


  • 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