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Contributed by: Kate McGoey-Smith, Dip Nrsg, MSW, RSW, FM (Special thanks to for recipe inspiration). Sodium for loaf – 575 mg.

Preheat oven at 350F and then in a food processor, combine:
  1. 4 Medjool dates - remove pits, place in small bowl and pour boiling water to cover - soak for 10 min and then drain well
  2. 15 oz can pumpkin
  3. ¼ cup of unsweetened almond milk or your choice of plant milk
  4. ¼ cup of blackstrap molasses
  5. 2 tbp of flaxseed meal
Process all ingredients until smooth and then let rest for 5 minutes. Put aside. Now in a large bowl, combine:
  1. 2 cups of white whole wheat flour (can be found at Bulk Barn)
  2. 2 tsp pumpkin pie spice
  3. 2 tsp of baking powder or preferably 4 tsp sodium-free baking powder (find at
  4. 1/4 tsp sea salt or table salt
Now add the pumpkin mixture to the blended flour mixture – stir until moistened.  Pour into a parchment paper lined pan or use a silicone baking pan. Bake at 350 F for 30-40 min or until toothpick in centre comes out clean.

Cool on wire rack and then remove from pan and serve.
This is so simply and delicious with a cup of tea and a great book!