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Walnut Date Loaf with Hokkaido Pumpkin (Vegan + GF)
Elle

Walnut Date Loaf with Hokkaido (Vegan + Gluten-free)

4.50 from 4 votes
Bursting with flavor, this walnut date loaf with Hokkaido pumpkin is made with simple, pure and wholesome ingredients and its naturally vegan and gluten-free. Transform this pumpkin bread into a carrot bread by simply subbing out the hokkaido for grated carrots. Recipe yields 1 loaf.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 1 loaf
Course: Snack
Cuisine: Baking, Gluten-free
Calories: 180

Ingredients
  

  • 1 cup unsweetened almond milk (250 ml)
  • 50 g coconut oil
  • 10 Medjool dates, pitted (200 g)
  • 1 1/2 cups fine cut oats, ground (150 g) (certified gluten-free if needed)
  • 1/2 cup almond meal (50 g)
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon ceylon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon phosphate-free baking powder (phosphate-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 3/4 cups grated Hokkaido pumpkin (140 g grated weight), about 1/2 a 600 g pumpkin
  • 1/2 cup finely chopped walnuts (50 g)
  • 1/3 cup unsweetened coconut chips (20 g)

Instructions
 

  1. Preheat the oven to 325°F / 165°C and grease and line a loaf pan with parchment paper. (I use a 30,5 x 13,5 x 8,5 cm ceramic loaf pan)
  2. Using a small saucepan, warm the almond milk and coconut oil on low just until the coconut oil is melted. Turn off the heat and add the dates. Let stand for 15 minutes until the dates soften.
  3. Meanwhile, grind the oats into a flour using a high-speed blender (about 20 seconds). Transfer to a large bowl, add the almond meal, ground flax seeds, cinnamon, ginger, baking powder, baking soda and salt. Whisk together until well combined.
  4. Transfer the soaked dates/almond milk mixture to a blender and purée until smooth.
  5. Pour the puréed date mixture into the bowl with the dry ingredients. Using a spatula, be sure to scrape out as much of the mixture as possible.
  6. Now stir everything together until a thick dough forms.
  7. Fold in the grated pumpkin, walnuts and coconut.
  8. Transfer the mixture to the prepared loaf pan, using the spatula to smooth the top.
  9. Bake for 65-70 minutes, or until a toothpick comes out clean.
  10. Let stand 5 minutes, then remove and place on cooling rack to cool completely before slicing.
  11. Store in a bread box or wrapped tightly up to 4 days.

Nutrition

Calories: 180kcal

Notes

  • For this recipe I use an Emile Henry 30,5 x 13,5 x 8,5 cm ceramic loaf pan.
    On occasion I have added the oats to the other dry ingredients and completely forgotten to grind them into a flour. Not is all lost, just add all the dry ingredients to the blender to grind to a fine consistency.
  • This walnut date loaf can also be made with grated carrots instead of Hokkaido pumpkin.

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