Guys. No but, guys. This is real. This pumpkin bread is ridiculously good. Seriously.
It has that delightfully fluffy texture you’d expect from a bakery or coffee shop pumpkin bread, but unlike something you’d find at most bakeries, this one is SO GOOD FOR YOU.
This bread is made from locally milled whole-wheat flour, which I highly recommend. You could also try oat flour or rye flour–my other favorites. I haven’t tried them with this recipe yet though. The dates in this bread not only provide a beautiful caramel flavor, but also good-for-you vitamins, minerals and fiber. I’m also a fan of warm spices, so this bread is packed with them. Feel free to switch up based on what you like!
I’m very proud of this recipe and I know you’ll love it. Please let me know if you do.
Healthy Pumpkin Bread with Dates
Yield: 1 loaf
Ingredients:
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- 1/2 cup hot water
- 200 grams dates (about 14)
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- 195 grams whole-wheat flour (I used flour freshly milled from a local farm!)
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- 1 teaspoon salt
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- 1 teaspoon baking soda
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- ½ teaspoon baking powder
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- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
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- 2 eggs
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- ¼ cup olive or coconut oil
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- 215 grams pumpkin puree (about 1/2 can)
- ⅓ cup milk (I used unsweetened flax milk)
Method:
Preheat oven to 350 degrees F and line a loaf tin with parchment paper.
In a small bowl, pour 1/2 cup hot water over pitted dates and let them sit until softened a bit, 5-10 minutes. If your dates hardened in the fridge like mine did, I did this step first and then removed the pits.
While you’re waiting for the dates to soften, whisk dry ingredients together in a separate bowl: flour, baking soda, baking powder, salt, spices.
Pour pitted dates and hot water into blender or food processor and blend until mostly smooth. Add pumpkin and milk and blend again. Then add eggs and oil and blend again. Pour this mixture into the dry ingredients and mix ONLY until barely combined.
Pour into your lined baking tin and bake for about 50 minutes. The top should spring back to the touch when it’s done.
