Pumpkin Bread with Dates

1½ c sugar whisk until smooth beat until smooth fold bake 60-70 minutes
at 350°F
cool 10 minutes unmold and
cool completely
1 c (8 oz) canned pumpkin purée
2 large eggs
½ c nut oil, such as walnut or almond, or sunflower seed oil
1¾ cups all-purpose flour stir
1 t baking soda
½ t baking powder
½ t salt
½ t ground cinnamon
½ t ground cloves
½ t freshly grated nutmeg
1 c (6 oz) coarsely chopped pitted dates  
  1. Preheat the oven to 350°F (180°C). Grease a 9-by-5-inch loaf pan or spray with nonstick cooking spray.
  2. In a bowl, whisk together the sugar, pumpkin purée, eggs, and oil until smooth, about 1 minute.
  3. In another bowl, stir together everything else, except the dates.
  4. Add the dry ingredients to the pumpkin mixture and beat until smooth and well combined, 1-2 minutes. The batter will be thick.
  5. Using a large rubber spatula, fold in the dates until just evenly distributed, no more than a few strokes. Do not overmix.
  6. Spoon the batter into the prepared pan
  7. Bake until the top is browned and crusty and develops a long center crack, 60-70 minutes. A toothpick inserted into the center of the loaf should come out clean.
  8. Transfer the pan to a wire rack and let cool for 10 minutes.
  9. Unmold the load onto the rack and let cool completely.
  10. Serve at room temperature, cut into thick slices.

Makes one 9-by-5-inch loaf

Shamelessly stolen from the Williams-Sonoma Muffins, recipes by Beth Hensperger