Pumpkin Date Cake on a pedestal tray garnished with calendula petals.

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Pumpkin Date Cake is a recipe I make every fall. I like the idea of cooking and baking with foods that are in season and fall is pumpkin season. I could keep canned pumpkin in my pantry and make it any time of year…but I don’t.

From salads to cookies and cakes to main courses I always think of the season. For me making something once or twice a year feels like trying a new recipe but knowing it’s a winner before you start. I look forward to making this Pumpkin Date Cake and sharing it with friends.

One of my colleagues absolutely adores pumpkin and the season is simply too short for her. As soon as the first day of fall is in sight on my calendar I think of her, buy some canned pumpkin and dig out this recipe.

PIN Pumpkin Date Cake for later…

Gluten Free Pumpkin Date Cake garnished with calendula petals.

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Pumpkin Pie Filling vs Pumpkin Puree

It’s worth noting that there are two kinds of pumpkin sold in cans. I buy pureed pumpkin and the ingredient list should simply say pumpkin. That’s what you want.

Pumpkin pie filling is also sold in cans. The ingredient list will include pumpkin as well as spices and other ingredients you would never put in your pumpkin pie including gluten.

I always recommend sticking with plain canned pumpkin puree, it’s had less handling and no fillers. You probably have all the spices you need in your kitchen already so dust off those little jars and use them.

Pumpkin Date Cake with a Gluten Free Flour Blend

How is your gluten free baking? I’m satisfied that my muffins, quick breads, pancakes, waffles, brownies and more will turn out with what I call my EGFG flour blend. I use this gluten free flour blend in many recipes on this site with cup measurements. This blend works for the kind of baking I typically do and it even works in some cookie recipes (not all but some).

If you’re struggling to get the delicious results you hear people talk about check out these two posts; gluten free baking by weight or 11 Gluten Free Flour Recipes. If it’s the taste relook at the flour blend you’re using. If it’s the structure take a careful look at how precise you’re measuring and read all the tips I share in my posts. Simply making your own flour blend by weighing the flours can improve your results. Baking requires patience, practise and precise measurements.

If I tweaked your interest about cookies check out these two posts; Tips For Making Gluten Free Cookies and Gluten Free Cookie Round Up. There’s lots to learn but it can be a delicious journey.

I’d love to hear in the comments below if you made my once-a-year Pumpkin Date Cake and how it turned out.


More Pumpkin Recipes

Ingredients

2½ cups gluten free flour (I use my EGFG flour blend*)
1½ tsp baking powder
¾ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
½ tsp xanthan gum
1 lb pitted dates, chopped
1½ cups chopped pecans
1 cup butter, melted
2 cups packed brown sugar
2 eggs
1 cup canned pumpkin puree
2 Tbsp milk
¼ cup water
1 tsp vanilla
(*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour)

Directions

1
Preheat oven to 350°F. Grease a 9”x13” baking pan or two 8-inch square baking pans.
2
In a large bowl combine flour, baking powder, cinnamon, nutmeg, cloves and salt. Mix thoroughly and remove ¼ cup to toss with the dates.
3
In a medium bowl toss the dates with ¼ flour mixture. Add pecans and set aside.
4
In the large bowl of an electric mixer combine melted butter, brown sugar, eggs, pumpkin puree, water, milk and vanilla. Beat until combined.
5
On low speed, slowly add flour mixture beating until incorporated.
6
Add date and pecan mixture beating until combined. Finish stirring by hand if necessary.
7
Pour batter into prepared pan. Bake in preheated oven for 1 hour. Allow to cool before serving.
8
Cut in squares and serve as is or with vanilla ice cream and caramel sauce for a real treat.

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Ingredients

Directions

  • 2½ cups gluten free flour (I use my EGFG flour blend*)
  • 1½ tsp baking powder
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp salt
  • ½ tsp xanthan gum
  • 1 lb pitted dates, chopped
  • 1½ cups chopped pecans
  • 1 cup butter, melted
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 2 Tbsp milk
  • ¼ cup water
  • 1 tsp vanilla
  • (*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour)
  1. Preheat oven to 350°F. Grease a 9”x13” baking pan or two 8-inch square baking pans.
  2. In a large bowl combine flour, baking powder, cinnamon, nutmeg, cloves and salt. Mix thoroughly and remove ¼ cup to toss with the dates.
  3. In a medium bowl toss the dates with ¼ flour mixture. Add pecans and set aside.
  4. In the large bowl of an electric mixer combine melted butter, brown sugar, eggs, pumpkin puree, water, milk and vanilla. Beat until combined.
  5. On low speed, slowly add flour mixture beating until incorporated.
  6. Add date and pecan mixture beating until combined. Finish stirring by hand if necessary.
  7. Pour batter into prepared pan. Bake in preheated oven for 1 hour. Allow to cool before serving.
  8. Cut in squares and serve as is or with vanilla ice cream and caramel sauce for a real treat.