The smell of cinnamon and spiced Pumpkin Bread is in the air! Fall is officially here, and so are all the fall flavors and treats! This Pumpkin Bread has become a favorite around my household, a fall comfort food with the warm spices and lightly sweet flavor.
Despite being prepared with healthier ingredients, this bread is packed with flavor and great texture! This pumpkin bread is very unique as it’s made without the oil, sweetened with just fruit (thanks to those dates!), and made with oat flour (a whole grain). It may be a bit more dense than your typical pumpkin bread, due to the nature of the ingredients- but my family is getting very used to this with all my healthy treats. We love this bread and I hope you do too!
The topping for this pumpkin bread is a Vanilla Cashew Date Icing from my blog. It’s lightly sweet and flavorful addition to this bread, highly recommend it! You will likely need only about 1/4- 1/2 of the recipe, but I find that it’s much easier to blend the cashews and dates when there is more in the blender. You can totally try to do a 1/2 batch recipe. If you decide to make the full batch and have leftovers- see my notes about other ways to use the cashew date icing or freeze it until the next time.
1 tablespoon apple cider vinegar
1/2 cup unsweetened soymilk
2 1/2 cups rolled oats
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
2-3 teaspoons cinnamon*
1/4 teaspoon ground cloves
1/2 teaspoons ground nutmeg
1 -15 oz can of pumpkin purée
3/4 cup of dates, pits removed
1 teaspoon vanilla extract
½ cup walnuts or pecans (optional)
Vanilla Cashew Date Icing
- Preheat the oven to 350F.
- In a small bowl, mix together the apple cider vinegar and unsweetened plant-based milk. Set aside and allow the milk to curdle.
- Place the oats in a dry blender and blend until the oats are fine like flour.
- Pour the flour into a bowl. Add the baking powder, baking soda, cinnamon, ground cloves, and ground nutmeg. Stir well and then set aside.
- In a blender, combine the pumpkin, apple cider vinegar and milk combo, pitted dates, and vanilla. Blend until smooth. You may need to stop the blender, scrape the edges and move the mixture around several times to get it blending, as the mixture is pretty thick.
- If using walnuts or pecans, pour them onto a plate. Crush the walnuts/pecans with a back of a fork or a knife. Measure out 1/2 cup and pour into the flour bowl and stir until well combined. Reserve a small portion of the pecans/ walnuts for the topping.
- Pour the pumpkin mixture into the bowl with the flour. Fold until the flour and the liquid are combined.
- Line a loaf pan with parchment paper and then pour the pumpkin bread batter into the pan. Bake for 30-35 minutes or until complete (use a tooth pick to check the bread at about 30 minutes. If it comes clean remove, the bread from the oven).
- Allow the pan to cool for several minutes and then remove the loaf from the pan and allow to cool on a cooling rack.
- Top the bread with Vanilla Cashew Date Icing and then if you desire, dust the top of the bread with more cinnamon or the remaining crushed walnuts/ pecans. Store the bread in an airtight container in the fridge.
*We love cinnamon in my household, and if you do too- feel free to use the 3 teaspoons. If you like it a little less of a spice, use 2 teaspoons.