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Vegan Pumpkin Bread

Makes 2 small loaves or 1 large loaf, enough for 1
Time 1 hr 40 min
With a light sweetness and fresh pumpkin flavor, try this bread for a quick snack or breakfast on the go. Slice and spread your favorite nut butter or jam on top.
  • 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.  

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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