Paleo Pumpkin Date Bread

5 Minute Read
 
As we enter the fall season, there is nothing more welcoming than a loaf of freshly baked pumpkin bread, are we right or are we right?! Of course we jazzed up your traditional pumpkin bread, making it 100% date-able😉
 
If you make this cozy fall recipe, be sure to tag us on Instagram and Pinterest so we can see all your date-able recreations! And feel free to leave a comment below! 
 
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Written by Abby

Paleo Pumpkin Date Bread

(paleo, nut free)

  • prep time: 15 minutes
  • cook time: 40 minutes
  • total time: 55 minutes
INGREDIENTS:
  • 1 cup cassava flour
  • 1/4 cup coconut flour
  • 1/2 cup coconut sugar 
  • 1/2 cup pumpkin puree 
  • 3 eggs, room temp (sub flax if vegan)
  • 1/3 cup coconut oil, melted 
  • 1/3 cup water
  • 1 tsp vanilla
  • 1 tbsp apple cider vinegar 
  • 1 tbsp cinnamon 
  • 1 tsp baking soda
  • pinch of salt
  • 10 Joolies dates
  • Dark Chocolate chips for topping
 
DIRECTIONS:
  1. Preheat oven to 375 & line a 7x5 loaf pan with parchment paper. 
  2. In a food processor or mixer, beat the eggs until foamy. Add in melted pumpkin, coconut oil, water, vanilla, & vinegar. 
  3. Add in the dry ingredients, and mix until just combined. Fold in the chopped dates and pour batter into lined loaf pan. Next, sprinkle chocolate chips on top. 
  4. Bake for 40 minutes or until golden brown. Store covered in fridge for a week!

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