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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

This Vegan Pumpkin Date Bread 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. Refined sugar-free, egg-free, soy-free and dairy-free.


Scale

Ingredients


Instructions

  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.
  7. Drain the dates and add those too.
  8. Fold together gently, do not over mix.
  9. Scoop the batter into a lightly oiled loaf pan and bake for 50 minutes.
  10. Let sit in the pan for about 5 minutes.
  11. Flip out of pan and let cool completely before slicing.
  12. Store in the fridge, freezer or at room temperature.

Notes

For best results, use a kitchen scale to weigh ingredients according to recipe.

Nutrition

  • Serving Size: 1
  • Calories: 200 calories