Not too sweet, but plenty spicy, this pumpkin bread is a great fall or all year round treat! Maple Tahini Glaze gives it extra sweetness if you’d like. Check out my Walnut Pumpkin Cake if you’re looking for something sweeter and crumbly!
Total time: 1 hour 20 mins.
Materials: Mixing bowl; processor; measuring vessels; loaf pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 7 tbsp (4 oz) apple sauce
- 2 tbsp oil
- 10 Deglet Noor (or 5 Medjool) dates
- 2 eggs
- 15 oz can pumpkin purée (not pie filling)
- 1 cup oat flour
- Spices: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cardamom, ¼ tsp ginger, ⅛ tsp allspice OR 2 tsp pumpkin pie spice
- 1 ½ cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- Optional: walnuts, chocolate chips, oats
- Maple Tahini Glaze
Instructions:
- Preheat oven to 350˚F. Butter a loaf pan.
- Combine in processor: 7 tbsp (4 oz) apple sauce, 2 tbsp oil, 10 Deglet Noor dates (or 5 Medjool) until relatively smooth. Transfer to mixing bowl.
- Stir in 2 eggs and a full 15 oz can of pumpkin purée.
- In a measuring cup, add 1 cup oat flour and spices (1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cardamom, ¼ tsp ginger, ⅛ tsp allspice OR 2 tsp pumpkin pie spice). Add this flour mixture to the pumpkin batter.
- In the same measuring cup, add 1 ½ cup all purpose flour, 2 tsp baking powder, and 1 tsp baking soda.
- Add flour mixture to pumpkin mixture along with walnuts, chocolate chips, and/or oats. Stir until just combined.
- Bake for ~1 hour at 350˚F until browned and firm to touch. Allow to completely cool before slicing (very important). Glaze with a recipe of Maple Tahini Glaze.
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