Sticky Date Pumpkin Bread

Pumpkin bread is great. Pumpkin bread with a sticky, caramelized date topping? Now we’re talking.

This one is inspired by sticky date pudding, but with a very fall-y pumpkin bread situation underneath. The dates get soft and jammy while the butter and coconut sugar turn into the dreamiest caramel-like topping, then everything gets flipped upside down so all that goodness ends up right on top.

It’s cozy, a little unexpected and honestly such a fun way to switch up your usual pumpkin bread.

Why You’ll Like This

• Super moist and tender pumpkin bread
• Caramelized sticky date topping
• Cozy fall spices in every bite
• Made with real pumpkin purée
• Naturally sweetened with coconut sugar and maple syrup
• Looks fancy but is actually very easy to make

Ingredients

For the Sticky Date Layer

• Medjool dates, pitted and halved lengthwise, enough to cover the base of the pan
• 2 tbsp + 2 tsp water
• ½ cup coconut sugar
• 3½ tbsp butter

For the Pumpkin Bread

• 2¼ cups plain flour or GF flour
• ¾ cup almond meal
• ¾ cup coconut sugar
• ½ cup maple syrup
• 1 tsp baking soda
• 1½ tsp baking powder
• ⅓ tsp salt
• 3 tsp cinnamon
• ¾ tsp allspice
• 1½ tsp vanilla
• 3 large eggs
• 1½ cups pumpkin purée
• ⅓ cup + 1 tbsp milk of choice
• ½ cup + 1 tbsp melted coconut oil

How to Make

Make the Sticky Date Layer

Preheat your oven to 350°F and line a 9 x 9 baking dish with parchment paper.

Pit your Medjool dates and slice them in half lengthwise. Arrange them cut-side down across the entire base of the pan.

Add the water, coconut sugar and butter to a small saucepan over medium heat. Cook until the butter has melted and the sugar has dissolved, then bring to a gentle simmer.

Pour the mixture evenly over the dates.

Make the Pumpkin Bread

In a large bowl, whisk together the flour, almond meal, baking soda, baking powder, salt, cinnamon and allspice.

In a separate bowl, whisk together the maple syrup, coconut sugar, vanilla, eggs, pumpkin purée, milk and melted coconut oil.

Pour the wet ingredients into the dry ingredients and mix until just combined. Try not to overmix, we want that pumpkin bread nice and tender.

Gently pour the batter over the dates and spread it evenly across the pan. Be careful not to move around your date layer underneath.

Bake for 35–40 minutes, or until the center is set and a skewer comes out with a few moist crumbs.

The Flip

Let the bread sit for a few minutes once it comes out of the oven, then carefully flip it onto a serving plate while it’s still warm.

Peel away the parchment paper to reveal all those beautiful sticky, caramelized dates on top.

Let it cool slightly before slicing and serving.

Tips

Don’t skip the parchment. It makes flipping this much easier and helps prevent the sticky date topping from getting left behind in the pan.

Keep an eye on the bake time. You want the center set but still nice and moist, so a few crumbs on your skewer is perfect.

Flip it while warm. The caramelized date layer will be much easier to release from the pan before it cools and firms up.

Serve it slightly warm. This is one of those recipes that is just SO good warm, especially with a cup of coffee.

Final Thoughts

This might be my new favorite way to make pumpkin bread.

The pumpkin bread is soft and spiced, the dates get all caramelized and sticky, and that buttery coconut sugar topping basically melts into everything as it bakes.

Pumpkin bread, but make it a little more exciting.

If you make it, tag me @whatrobineats.

Sticky Date Pumpkin Bread

Soft, cozy pumpkin bread topped with buttery, caramelized sticky dates. Basically, sticky date pudding and pumpkin bread combined

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Servings 9 servings

Ingredients

  

1x2x3x

• Medjool dates, pitted and halved lengthwise, enough to cover the base of the pan
• 2 tbsp + 2 tsp water
• 1/2 cup coconut sugar
• 3 1/2 tbsp butter, can be plant-based

For the cake

• 2 1/4 cups plain flour or GF flour
• 3/4 cup almond flour
• 3/4 cup coconut sugar
• 1/2 cup maple syrup
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/3 tsp sea salt
• 3 tsp cinnamon
• 3/4 tsp allspice
• 1 1/2 tsp vanilla extract or paste
• 3 eggs
• 1 1/2 cups pumpkin puree
• 1/3 cup milk of choice
• 1 tbsp additional milk of choice
• 1/2 cup melted coconut oil
• 1 tbsp additional melted coconut oil

Instructions

 

• Make the Sticky Date Layer

  Preheat your oven to 350°F fan and line a 9 x 9 baking dish with parchment paper.

  Pit your Medjool dates and slice them in half lengthwise. Arrange them cut-side down across the entire base of the pan.

  Add the water, coconut sugar and butter to a small saucepan over medium heat. Cook until the butter has melted and the sugar has dissolved, then bring to a gentle simmer.

  Pour the mixture evenly over the dates.
• In a large bowl, whisk together the flour, almond meal, baking soda, baking powder, salt, cinnamon and allspice.

  In a separate bowl, whisk together the maple syrup, coconut sugar, vanilla, eggs, pumpkin purée, milk and melted coconut oil.

  Pour the wet ingredients into the dry ingredients and mix until just combined. Try not to overmix — we want that pumpkin bread nice and tender.

  Gently pour the batter over the dates and spread it evenly across the pan. Be careful not to move around your date layer underneath.

  Bake for 35–40 minutes, or until the center is set and a skewer comes out with a few moist crumbs.
• Let the bread sit for a few minutes once it comes out of the oven, then carefully flip it onto a serving plate while it’s still warm.

  Peel away the parchment paper to reveal all those beautiful sticky, caramelized dates on top.

  Let it cool slightly before slicing and serving.

Tried this recipe?Let us know how it was!