Pumpkin loaf with dates and pecans
A dark and moist pumpkin loaf sweetened with dates, fragrant with pumpkin pie spices and topped with pecans.
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Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 10
Calories: 183kcal
Ingredients
- 1 cup dates, chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1 cup pumpkin puree
- 1/2 cup soy milk, (or almond or cashew milk)
- 2 tbsp maple syrup
- 2 tbsp grape seed oil, (or other mildly flavoured oil)
- 1 flax egg, (1 tbsp ground flaxseed soaked in 3 tbsp of water until gloopy)
- 1 1/2 cups white flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 cup pecans, or walnuts for garnish (optional)
- Additional soy milk, to glaze (optional)
Instructions
- Mix dates, boiling water and baking soda and set aside to soak for an hour. This will soften the dates a lot.
- Preheat oven to 160C (320F) fanbake.
- Mix soaked dates and the soaking liquid with the pumpkin puree, soy milk, maple syrup, oil and the flax egg.
- Add the flour, baking powder, salt and spices to the wet ingredients. Stir to combine, without overmixing.
- Pour the mixture into a greased and lined loaf tin. Dot the surface with pecans or walnuts.
- Bake for 50 minutes, then brush the surface with soy (or other) milk. Return to the oven and continue baking until cooked. Use a skewer to check for doneness from 1 hour and 10 minutes of cooking time, returning the loaf to the oven for another 5-10 minutes if necessary. The loaf is cooked if the skewer remains clean.
Notes
- Prep time does not include soaking time for the dates. An hour is ideal to perfectly soften the dates, but you can cut this time down depending on how much time you have available.
Nutrition information
Calories: 183kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Sodium: 193mg | Potassium: 259mg | Fiber: 3g | Sugar: 13g | Vitamin A: 76.8% | Vitamin C: 1.2% | Calcium: 6.5% | Iron: 9%
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