Pumpkin Date Bread

Healthy Pumpkin Bread (Naturally Gluten-Free & Kid-Approved)

It’s February, which means we’re still swimming in a ton of winter squash at our farm. We’re slowly making our way through the fall harvest, and honestly—I’m not mad about how much is still tucked away in the barn. This healthy pumpkin bread has become one of our favorite ways to use it up, and it’s the perfect cozy treat for this time of year.

This loaf is comforting, nourishing, and just right for an afternoon snack the whole family can enjoy. It’s naturally gluten-free and sweetened only with dates, which are high in fiber and packed with antioxidants, vitamins, and minerals. Y’all know how much I love my dates around here—they add the perfect natural sweetness without relying on refined sugar.

One of my favorite parts is how incredible the house smells while this bread bakes in the oven. Even better? Slicing into it on a chilly winter afternoon, gathered around the table with my kiddos and mugs of hot cocoa (and coffee for me ☕). It’s cozy, simple, and feels like exactly what we all need right now.

I hope you and your kids love this simple, healthy pumpkin bread recipe as much as we do. Grab your favorite baking partners, wooden spoons, and aprons, and get cracking. Enjoy, xo 💛

Pumpkin Date Bread

Prep Time: 20 minutes    Cook Time: 1 hour   Serves: 1 loaf

• 1 cup of Medjool dates, pitted (about 8-10 dates)

• 3 eggs

• 1 cup roasted pumpkin puree (or any roasted winter squash puree)

• 1/4 cup melted and ghee or coconut oil

• 2 teaspoons vanilla extract

• 2 cups almond flour

• 6 tablespoons tapioca flour (or arrowroot)

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon unrefined salt

  Preparation

  1. Preheat the oven to 350F and line an 8 1/2 X 4 1/2-inch loaf pan with parchment paper.

  2. Soak the dates in a bowl with 1 cup of boiling water for 5 minutes to really soften them up. Add the soaked dates to a high speed blender or food processor along with 3/4 cup of the soaking liquid. Blend until a smooth paste forms (adding more liquid if needed).

  3. Beat together the eggs, pumpkin puree, blended dates, ghee, and vanilla. Add the flours, spices, baking soda and salt. Mix well.

  3. Pour the batter into the prepared loaf pan.

  4. Bake for 1 hour or until a toothpick comes out clean when inserted into the center of the loaf. This could be up to 1 hour and 15 minutes depending on your oven and ingredients. If need be tent the loaf with aluminum foil at the 40 minute mark to prevent excessive browning on the top.