Oh wow, four pumpkin recipes. Did I mention I made muffins too at some point? Compared to the other wondrous delights I’ve created, they’re not worth our time though. This loaf however is most definitely worthy of a conversation. Perhaps over a cup of tea?
Remember my go-to pumpkin recipe mentioned way back (circa pumpkin cookie) well this is it! Actually, it’s a new variation, but any type of pumpkin date loaf, is one of the desserts I associate with fall the most. My mom had a recipe, she got from a friend, who got it from a friend (don’t you love these stories?) and would make it every autumn. Maybe you don’t notice the spice smell as much when you’re cleaning up your own dishes, but I remember anticipating this loaf vividly as a kid. Not that I don’t still love it – what a silly notion! There’s something about coming home from school, expecting carrot sticks as your snack, only to have your socks knocked off with a pumpkin loaf.
This loaf is dedicated to childhood autumn afternoons, carried into the present – where milk is replaced with espresso and school is replaced with work…Funny how these things come around, isn’t it?
A note on the loaf: it is pretty loosely based on the Baked version. I wanted it to be a bit healthier, and ended up cutting both the sugar and oil in half. It’s not overly sweet or overly ‘healthy’ tasting, so don’t worry! That being said, I love mine slathered with salted butter. And streusel topping. And a vanilla drizzle.
Another strange and delicious combination (for any pumpkin treat) is cheddar cheese. My dad has been eating sweet and salty, savouring and sweet combinations forever-way before it was cool- apparently. Whether you melt a piece of cheese on top, have it on the side or even make a grilled cheese sandwich, (I have yet to try that) I think you’ll be surprised at how great a pairing it is.
Pumpkin Date Loaf
Makes 1 loaf
Adapted from Baked Elements
- 1 cup whole wheat flour
- 1/2 cup all-purpoes flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 3/4 cup pumpkin puree
- 1/4 cup vegetable or grape seed oil
- 1/4 cup sour cream or yogurt
- 1/2 cup brown sugar, firmly packed
- 1/4 cup molasses
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/3 cup room temperature coffee
- 1/3 cup room temperature water
- 6 ounces chopped, pitted dates
- Preheat oven to 350˚. Butter 9x5x3″ loaf pan. Dust with flour; tapping off excess.
- Whisk flours, baking powder, soda, salt and spices. Set aside
- In another large bowl, whisk pumpkin puree, oil and yogurt together. Add sugar and whisk again.
- Add eggs one at a time, followed by vanilla.
- Add coffee and water, whisk until combined. Stir in dates
- Fold dry ingredients into wet until just combined. Do not over mix.
- Put batter into prepared pan and bake 65-85 minutes until toothpick comes out clean.
- When the loaf is cooked, turn out onto rack and cool completely 35-45 minutes, I dare you.
- The loaf can be stored at room temperate covered for up to 2 days, it stays relatively fresh uncovered too, doubtfully yours will last that long.