1 1/2 cup pitted dates, soaked in warm water at least 10 minutes
3/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 (15-ounce) can pumpkin purée
3 tablespoons flaxseed meal
2 cups whole wheat pastry flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup unsalted pumpkin seeds
Preheat the 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.
Place the loaf pan in the oven 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 at least 10 minutes before slicing. 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.
Per Serving: Serving size: 1 slice, 170 calories (50 from fat), 6g total fat, 1g saturated fat, 125mg sodium, 25g carbohydrates, (4 g dietary fiber, 12g sugar), 5g protein.