this fluffy, super moist real pumpkin loaf is vegan, gluten free and sweetened using caramel-textured Medjool dates.
2 1/4 cups oat flour (from 3 cups rolled oats when blended in a Vitamix) -- or use traditional wheat flour if needed
2 tsp baking powder
3/4 tsp salt
1 tsp pumpkin pie spice
1 tsp cinnamon
15oz. pumpkin puree, unsweetened (organic used)
8 pitted Medjool dates, soaked (see instructions)
1/2 cup almond milk, unsweetened
3/4 tsp apple cider vinegar or fresh orange juice
1/4 cup virgin coconut oil, melted
1 Medjool date, chopped + rolled oats + sprinkle of date sugar (optional)
Preheat oven to 400 degrees and grease an 8 or 9" loaf baking pan. (Or use parchment paper to line pan)
Add the pitted Medjool dates to a large mixing bowl and add 1-2 cups of hot water. Soak for 30-60 seconds -- just to soften them. Drain water and place soaked dates in your blender container.
Process your 3 cups of rolled oats to make oat flour -- or use store bought oat flour. Add add the dry ingredients to the same (now empty) large mixing bowl and stir to combine.
Add the almond milk, coconut oil, pumpkin and apple cider vinegar to the blender, with the dates, and blend from low to high until silky smooth.
Pour the wet mixture into the dry bowl and stir to combine. Stir until fluffy - 1-2 minutes or folding the batter.
Pour the batter into the loaf pan and smooth out top a bit. Add the toppings: chopped dates, oats and an optional sprinkle of date sugar (or coconut sugar).
Bake at 400 degrees for ten miutes, then reduce heat to 375 and bake for another 25-30 minutes. You want the top of the loaf to be browned and slightly firm to touch, while the inside if cooked through and fluffy.
Allow the loaf to cool for at least 20 minutes before slicing and serving. If you slice too soon, you may squish some of the fluffiness of the loaf. Store leftovers in the fridge - re-heat or serve chilled. Delicious served with tea or coffee!