Pumpkin Loaf

Pumpkin Loaf


  • 2 cups flour
  • ½ tsp. salt
  • ½ tsp. baking powder
  • 1 tsp. bicarbonate of soda
  • 1 tsp. ground cloves
  • 1 tsp. cinnamon
  • 1 tsp. ground nutmeg
  • 1½ cups date paste
  • ¾ cup unsalted butter, softened
  • 2 eggs (large)
  • 1 tin (425 g) pumpkin puree


  1. Preheat the oven to 160 ˚C. Line two loaf tins with parchment paper and lightly coat them with cooking spray. Set aside.
  2. Add the flour, salt, baking powder, bicarbonate of soda and spices in a bowl. Whisk to fully combine.
  3. Place the butter and date paste in a mixing bowl and beat on medium speed until blended. Add the eggs, one at a time, beating to fully combine after each addition. Turn the mixer to medium-high and beat until light and fluffy (3-5 minutes).
  4. Add the 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 tins 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 tin 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