A twist on the old fashioned family favourite, date loaf, this recipe is wholesome and low in fat making it the perfect afternoon tea or lunchbox treat.  The pumpkin puree and yoghurt keep the loaf beautiful and moist for a couple of days.

⅔ cup of dates
½ cup boiling water
1 tsp baking soda
1 egg
1 cup cooked, mashed pumpkin
1 cup brown sugar
½ cup natural yoghurt
1 tsp vanilla extract
1 cup flour
1 cup wholemeal flour
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg

Preheat the oven to 180°C.  Grease a 20cm x 11cm loaf tin.

Roughly chop the dates and soak in the boiling water with the baking soda for half an hour.

In a large mixing bowl place all the remaining ingredients and mix together well.  Fold through the dates with the water.

Place mixture into the greased loaf tin and cook for approximately 1 hour.  Use a skewer to check the loaf is completely cooked through.

pumpkin loaf 2

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