Pumpkin loaf with dates and pecans

A dark and moist pumpkin loaf sweetened with dates, fragrant with pumpkin pie spices and topped with pecans.

Course Sweet treats
Cuisine Vegan
Prep time 15 minutes
Cook time 1 hour 15 minutes
Total time 1 hour 30 minutes
Servings 10
Calories per serve 183 kcal


  • 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)


  1. Mix dates, boiling water and baking soda and set aside to soak for an hour. This will soften the dates a lot. 

  2. Preheat oven to 160C (320F) fanbake. 

  3. Mix soaked dates and the soaking liquid with the pumpkin puree, soy milk, maple syrup, oil and the flax egg.

  4. Add the flour, baking powder, salt and spices to the wet ingredients. Stir to combine, without overmixing. 

  5. Pour the mixture into a greased and lined loaf tin. Dot the surface with pecans or walnuts. 

  6. 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. 

Recipe notes