Sunday, September 30, 2012

Pumpkin Banana Date Loaf


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


by Joann MacDonald
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
Instructions
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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21 comments:

  1. meSeptember 30, 2012 at 7:48 PM

    I wish I had this recipe yesterday! I made an apple cake...bread... thing. It tasted like disappointment. Yours looks delicious! (Love the pic of your kiddo!)

    We are still sweating here in Fla. :(.....

    ReplyDelete
    Replies
    1. JoKnowsOctober 1, 2012 at 12:15 PM

      I hate it when recipes don't turn out. Effort and ingredients wasted! And then a visit to the donut shop. ;) I love fall, but swimming in Florida sounds nice too. :)

      Delete
  2. Jeannie MarieSeptember 30, 2012 at 8:17 PM

    I love the addition of honey dates. This looks very moist and delicious! I saw you over at 1929 charmers...

    ReplyDelete
    Replies
    1. JoKnowsOctober 1, 2012 at 12:16 PM

      Dates are so sweet and lovely. The loaf is indeed moist and tasty. Thanks! :)

      Delete
  3. UnknownSeptember 30, 2012 at 8:49 PM

    Delish as always, & such beautiful pictures! Fantastic job photographer!

    ReplyDelete
    Replies
    1. JoKnowsOctober 1, 2012 at 12:16 PM

      Thanks Tabetha! My assistant was very helpful.

      Delete
  4. Ruskin Days downunderOctober 1, 2012 at 8:38 AM

    I am sooo making that tomorrow!

    ReplyDelete
  5. RuthieOctober 1, 2012 at 9:43 AM

    Looks delicious! I love all things pumpkin this time of year, if you hadn't guessed :)

    ReplyDelete
    Replies
    1. JoKnowsOctober 1, 2012 at 12:17 PM

      Yes, pumpkins and pumpkin products go hand in hand with fall, don't they?

      Delete
  6. Mama SmithOctober 1, 2012 at 10:44 AM

    Looks so yummy! I definately need to ramp up my fall baking.

    ReplyDelete
    Replies
    1. JoKnowsOctober 1, 2012 at 12:17 PM

      I think you are busy enough. But if you want to, go for it! :)

      Delete
  7. Heather@Tatter and FrayOctober 1, 2012 at 11:26 AM

    Mmmmm...I suddenly feel verrrry hungry! :)

    ReplyDelete
    Replies
    1. JoKnowsOctober 1, 2012 at 12:18 PM

      I know how you feel. Time to bake something else, I think...

      Delete
  8. cathy@my1929charmerOctober 1, 2012 at 8:20 PM

    Oh this sounds and looks so good! I love anything with banana, and so wanting a piece of it! Thanks for sharing your inspiration with Sunday’s Best – you helped make the party a success!

    ReplyDelete
    Replies
    1. JoKnowsOctober 2, 2012 at 8:57 AM

      I love banana too! Thanks for hosting again Cathy! :)

      Delete
  9. Ruskin Days downunderOctober 1, 2012 at 11:38 PM

    Made this! Yum! Going to serve it to vegan/vegetarian friends due here any minute :)

    ReplyDelete
    Replies
    1. JoKnowsOctober 2, 2012 at 8:57 AM

      How exciting! Thanks for letting me know. I hope your friends like it!

      Delete
  10. Pure EllaOctober 5, 2012 at 9:54 PM

    Oh I love this and I love baking with spelt flour ;) Yessss ;)
    What made me smile the most is seeing your daughter 'do her thing'
    What a cutie pie ;D
    I occasionally heart my girl say, "mom, take a picture" before she gobbles up her food!
    They learn too quick. LOL!
    Have a lovely Thanksgiving my dear.
    Thanks for sharing it at the Potluck Party. xoxo Ella

    ReplyDelete
    Replies
    1. JoKnowsOctober 6, 2012 at 9:54 AM

      I almost always use spelt flour now. I buy 10 kg bags of it. I have to remind myself to let my daughter help more. It takes patience but she has so much fun. My kids are also used to me taking photos of food. My daughter makes arrangements on her plate and tells me to photograph them. I guess our girls are future bloggers, huh?
      Thanks for hosting the potluck again! Joann

      Delete
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