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Pumpkin Loaf

Pumpkin Loaf


  • 16 fl. ounces flour
  • 2 mL salt
  • 2 mL baking powder
  • 5 mL baking soda
  • 5 mL ground cloves
  • 5 mL cinnamon
  • 5 mL ground nutmeg
  • 12 fl. ounces date paste
  • 6 fl. ounces unsalted butter, softened
  • 2 large eggs
  • 1 15-ounce can pumpkin puree


  1. Preheat oven to 160°C. Line two loaf pans with parchment paper and lightly coat them with cooking spray. Set aside.
  2. Add flour, salt, baking powder, baking soda, and spices in a bowl. Whisk to fully combine.
  3. Place butter and date paste in a mixing bowl and beat on medium speed until blended. Add eggs, one at a time, beating to fully combine after each addition. Turn mixer to medium-high and beat until light and fluffy (3-5 minutes).
  4. Add pumpkin and mix until fully combined. Turn the mixer to low and gradually add the dry ingredients. Mix until fully combined.
  5. Divide the batter evenly between the two loaf pans and smooth the tops.
  6. Bake for 70-80 minutes or until the center of the loaf passes the clean toothpick test. Loosely cover the loaf with foil after about 45 minutes to prevent over-baking on the top.
  7. Pull the loaf from the pan using the parchment paper and place it on a wire rack to cool completely. Remove the parchment paper, slice, and serve.
  8. Store in an airtight container.
2 loaves / 24 slices
1hr 35 min

Nutritional analysis per serving: (1 slice)

calories: 155.5 fat-grams: 6.3 carb-grams: 22.8 protein-grams: 2.0