It's definitely fall now. I can't pretend to be in the last lingering days of summer anymore.
So, let's embrace this new season...with cozy sweaters, a nice blaze in the fireplace, a forest walk among changing leaves...and something pumpkin-based to eat.
Consider starting with this yummy loaf. It features the comforting taste of pumpkin, along with the additional flavours of banana and sweet dates.
For this lovely vegan loaf, I modified a recipe from Skinny Bitch Ultimate Everyday Cookbook, using spelt flour and adding ground flax and pitted honey dates. If you have a large (9" by 5") loaf pan, you will avoid the floppy sides that you see on my loaf.
My loaf pan is slightly smaller (8.5" by 4.5"). If that's all you have, don't let it stop you. It tastes great anyway! Put a cookie sheet under the pan if the large size makes you fearful of overflow.
My charming photography assistant chose the dishes for our photo shoot, and took some test shots on her own camera. She has plans to start her own blog in the future.
What's your favourite fall recipe?
Linking up with My 1929 Charmer and Six Sisters' Stuff and Two Yellow Birds Decor and Lifeologia's Potluck Party
Pumpkin Banana Date Loaf
Cook Time: 60 to 70 minutes
Keywords: bake bread breakfast dessert snack vegan nut-free vegetarian bananas dates pumpkin loaf fall
Ingredients (1 large loaf)
- 2 cups light spelt flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp allspice
- 1 tsp salt
- 1/4 cup ground flax
- 1 1/2 cups (or a 15 oz. can) pumpkin purée
- 1/2 cup light oil
- 1/2 cup non-dairy milk (I used soy)
- 1 cup sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 banana, mashed with a fork
- 1/3 cup pitted honey dates, cut roughly with scissors
Preheat the oven to 350ºF. Lightly oil a large (9" by 5") loaf pan and dust with flour.
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, salt and ground flax.
In another large bowl, using an electric mixer, beat together the pumpkin, oil and milk.
Add the sugars, vanilla and banana and beat until creamy.
Add the flour mixture to the wet mixture and stir until everything combines well.
Stir in the dates.
Pour the batter into the prepared loaf pan and bake 60 to 70 minutes.
Cool completely and turn out onto a cutting board to slice.
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