This quick bread magnificently marries two irresistible autumnal desserts: a classic pumpkin loaf and sugared dates. Dried dates are studded throughout the loaf and sprinkled on top offering an additional jammy burst of sweetness and delightfully chewy texture to every bite.
Pumpkin Date Loaf
Makes 1 (8½x4½-inch) loaf
- 2½ cups (313 grams) all-purpose flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (6 grams) kosher salt
- ½ teaspoon ground black pepper
- 1¼ cups (181 grams) chopped dried dates, divided
- 1 (15-ounce) can (425 grams) pumpkin
- ¾ cup (150 grams) granulated sugar
- ⅔ cup (149 grams) neutral oil, plus more for scoring
- ½ cup (110 grams) firmly packed dark brown sugar
- 2 large eggs (100 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 1 tablespoon (7 grams) confectioners’ sugar
-
Preheat oven to 325°F (170°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over all sides of pan.
-
In a medium bowl, whisk together flour, pie spice, baking powder, salt, and pepper. Add 1 cup (145 grams) dates, tossing to coat.
-
In a large bowl, whisk together pumpkin, granulated sugar, oil, brown sugar, eggs, and vanilla until smooth. Add flour mixture, and gently fold with a rubber spatula until combined. Pour batter into prepared pan, spreading with a small offset spatula. Firmly tap pan on a kitchen towel-lined counter to settle batter. Wipe excess batter off offset spatula, and dip into neutral oil; with spatula, starting at one short side of pan, score a 3- to 4-inch line lengthwise down center of batter.
-
Bake until a wooden pick inserted in center comes out with a few moist crumbs and an instant-read thermometer inserted in center registers 205°F (96°C), 1½ hours to 1 hour and 40 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
-
In a small bowl, toss together confectioners’ sugar and remaining ¼ cup (36 grams) dates to coat. Sprinkle dates onto cooled loaf, and dust top of loaf with any remaining confectioners’ sugar. Store in an airtight container for up to 3 days.
