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Pumpkin Spice Bread

A delicate spice blend to give your pumpkin treat a real WOW factor
Prep Time1 hr
Cook Time55 mins
Total Time2 hrs
Servings: 10
Author: Lisa@mummymade.it


  • 1/2 cup Dates
  • 1/4 cup Boiling Water
  • dash of Bicarb Soda
  • 270 grams baked Pumpkin measured after baking (to bake the pumpkin, cut it into small pieces and bake in a moderate oven for 45 minutes). I use Butternut Pumpkin
  • 3 Eggs
  • 1 Tablespoon Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 2 teaspoon Baking Powder
  • 1 teaspoon Bicarb Soda
  • 1/2 cup Coconut Flour
  • 1/4 cup Arrowroot
  • 3/4 cup Almond meal
  • 2 1/4 teaspoons Cinnamon
  • 1 teaspoon and a dash of Ground Ginger
  • 3/4 teaspoon Nutmeg
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Cloves
  • 2 Tablespoons Milk of choice


  • Preheat the oven to 175C/350F
  • Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
  • Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
  • Allow to sit and soften for at least 30 minutes.
  • Add the date mixture and the maple syrup to a blender and mix until a purée forms.
  • Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
  • Add the purée mix and continue to beat on medium. Add the vanilla extract.
  • Add the pumpkin to the blender and pulse (alternatively do this with a masher or fork).
  • Add the pumpkin to the mixing bowl and beat on medium until well combined.
  • In a separate bowl sift the dry ingredients together.
  • Fold the dry ingredients into the mixing bowl, being careful not to over mix.
  • Add the milk and stir through gently.
  • Pour the mixture into the prepared tin.
  • Bake for 55-60 minutes, or until cooked through.
  • Depending on the reliability of your oven it may pay to start checking at 50 minutes.
  • Allow to cool in the tin before slicing.
  • Can be served warm or cold, with cream or jam