Preheat the oven to 400º F and line a 5x9 loaf pan with parchment paper.
In a large mixing bowl, combine the pumpkin, maple syrup, vanilla and water. Stir to combine.
In another bowl, combine the white whole wheat flour, oat flour, baking powder, baking soda, cinnamon and pumpkin pie spice and stir well to combine. Add the dry ingredients to the wet ingredients and mix until well combined. Add the raisins and dates and stir to incorporate.
Pour the batter into the prepared loaf pan and bake for 40 minutes. The top of the bread should crust and not be moist to the touch.
To make oat flour, just blend up old fashioned rolled oats in your food processor, until you have a powder!
For the white whole wheat flour, don’t be afraid of the word “white.” White whole wheat flour is a true whole grain flour, and is every bit as nutritious as whole wheat flour, because it contains the nutrient rich germ and the fiber rich bran. It’s called “white” because it comes from a different wheat variety that is lighter in color than regular whole wheat. It also has a milder flavor, and is good for baking because it keeps things fluffy.
If you can't find Pumpkin Pie Spice—here is a quick way to make it: Mix together 3 tablespoons of cinnamon, 2 teaspoons of nutmeg, 2 teaspoons ground ginger, 1 1/2 teaspoons allspice, 1 1/2 teaspoons ground cloves. That's it!
You can easily turn this Bread into Pumpkin Muffins, if you'd like. Muffins cook faster than bread, so bake them for 30 minutes, instead of 40. Also—make sure to pick up muffin cup liners made out of parchment paper, or silicone cupcake liners. Your muffins will stick if you use PAPER muffin cups liners. This recipe will make 12 scrumptious muffins.
Try adding some chopped nuts to your batter!
This recipe was inspired by a recipe from the folks from Engine 2!