~from Savoring Time in the Kitchen
2-1/2 cups AP flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
2 eggs
3/4 cup white sugar
3/4 cup light brown sugar, firmly packed
1/2 cup avocado oil, or other healthy oil
1 can of your favorite brand of canned pumpkin (15 oz)
8 ounces (1 cup) pitted dates, cut up (see note)
4 ounces (1 cup) walnuts, broken or coarsely chopped
1-2 tablespoons of raw sugar for sprinkling on top of the loaves, optional
Notes. I used a kitchen shears to first cut the dates in half lengthwise and then cut each half into 2-3 crosswise pieces. I used my Wilton 4-cavity mini loaf pan and had just the right amount of batter to fill the 4 cavities.
Preheat oven to 350 and place rack to the lower third of the oven. Butter or spray a 10x5x3 inch loaf pan and dust with fine bread crumbs. (I used Baker's Joy baking spray and did not use bread crumbs).
Sift together the flour, baking soda, salt, cinnamon and cloves and set aside.
In a large bowl, with a hand mixer set on low, beat the eggs just until combined. Add the sugar, beating just to blend. Add the oil, beat just to blend. Mix in the pumpkin, then add the dates. Add the flour mixture and stir or beat only until it is blended, then stir in the nuts. Pour the mixture into the prepared pan(s) and smooth the top. Sprinkle with a little raw sugar over the top of each loaf.
If you are using a large pan, bake for 70-80 minutes. If using smaller pans, baking time will be less, about 45-55 minutes. Start checking the loaves with a clean toothpick before the recommended time is over as all ovens are different. The toothpick inserted in the center of the loaf should come out clean. Cool in the pan(s) for 15 minutes before removing to cool on a rack.
Cover and store at room temperature or refrigerator for several days or wrap in plastic wrap and freeze for up to 2-3 months.
Recipe adapted from Maida Heatter's Cakes cookbook.