Vegan Pumpkin Date Bread

Cut open loaf of pumpkin bread with dates in it.

4.86 from 7 votes

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.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: slices

Author: Deryn Macey

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

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.

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