Name: Walnut Date Loaf with Hokkaido
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 1 cup unsweetened almond milk (250 ml); 50 g coconut oil; 10 Medjool dates, pitted (200 g); 1 1/2 cups fine cut oats, ground (150 g) (certified gluten-free if needed); 1/2 cup almond meal (50 g); 2 tablespoons ground flaxseeds; 1 teaspoon ceylon cinnamon; 1/2 teaspoon ground ginger; 1 teaspoon phosphate-free baking powder (phosphate-free); 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1 3/4 cups grated Hokkaido pumpkin (140 g grated weight), about 1/2 a 600 g pumpkin; 1/2 cup finely chopped walnuts (50 g); 1/3 cup unsweetened coconut chips (20 g)

Description

This Walnut Date Loaf with Hokkaido is a moist, wholesome loaf made with almond milk, Medjool dates, and Hokkaido pumpkin, accented with crunchy walnuts and coconut chips—perfect for a nourishing snack or breakfast.

Ingredients

Units Scale

1 cup unsweetened almond milk (250 ml)
50 g coconut oil
10 Medjool dates, pitted (200 g)
1 1/2 cups fine cut oats, ground (150 g) (certified gluten-free if needed)
1/2 cup almond meal (50 g)
2 tablespoons ground flaxseeds
1 teaspoon ceylon cinnamon
1/2 teaspoon ground ginger
1 teaspoon phosphate-free baking powder (phosphate-free)
1 teaspoon baking soda
1/2 teaspoon sea salt
1 3/4 cups grated Hokkaido pumpkin (140 g grated weight), about 1/2 a 600 g pumpkin
1/2 cup finely chopped walnuts (50 g)
1/3 cup unsweetened coconut chips (20 g)

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Instructions

Preheat the oven to 350°F / 175°C. Grease a loaf pan or line it with parchment paper.
In a small saucepan, heat almond milk and coconut oil over low heat until the oil is melted. Set aside to cool slightly.
In a food processor, combine dates and a little bit of the almond milk mixture. Blend until smooth and creamy.
In a large bowl, mix together the ground oats, almond meal, ground flaxseeds, cinnamon, ginger, baking powder, baking soda, and sea salt.
Stir in the date mixture, grated Hokkaido pumpkin, and chopped walnuts, mixing until well combined.
Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle coconut chips on top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and enjoy, or store in an airtight container for up to 3 days.

Notes

Use a ripe Hokkaido pumpkin for a sweeter flavor.
If you prefer a sweeter loaf, add a tablespoon of maple syrup or honey to the batter.
This loaf can be made ahead and stored in the fridge for up to 5 days or frozen for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 12 g
Sodium: 150 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 5 g
Protein: 4 g
Cholesterol: 0 mg