Vegan Pumpkin Bread

Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper.

Remove dates from the soaking liquid and squeeze well to remove any excess water.

Place dates in a food processor or blender, along with applesauce, vanilla, pumpkin purée and flaxseed meal. Purée until smooth.

In a large bowl, sift together whole wheat pastry flour, cinnamon, baking soda, baking powder and salt, and then form a well in the center of the bowl.

Spoon wet pumpkin mixture into the center of the flour mixture along with pumpkin seeds. Fold ingredients together just until all of the flour mixture is absorbed; be careful not to overmix.

Spoon batter into the prepared loaf pan and bake until a toothpick inserted in the middle of the loaf comes out clean, 60 to 75 minutes.

Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Then remove from pan and cool completely.

Store in an airtight container or well wrapped at room temperature for 5 days, or wrap tightly in foil and freeze for up to 1 month.