While I could have left this pumpkin date spread to live happily in the fridge and consumed it in all sorts of ways, I felt like it was destined for this loaf. As I stared at my leftover can of pumpkin puree, willing an idea to come to mind, I thought of the most highly and consistently recommended dessert in our household: banana bread with chocolate chunks. While I know I must have baked a bunch of things as a child, this banana bread is the first thing I started baking on a consistent basis as an adult. It’s simple, takes one bowl to make, is very forgiving and is consistently delicious. So, as I looked at the pumpkin puree, that can only be described as “mush”, I thought of the mashed, overripe bananas that make my banana bread so moist and figured that the puree could play the same role.
I went all out trying to make this loaf have as warm and deep flavours as possible. This meant using coconut sugar, browning the butter, adding the date caramel spread, a few spices, and using pecans (the most caramel-y of all nuts). All of these little pieces, added together, definitely did the trick. I am certain that this loaf will disappear as quickly as our classic banana bread does. It will be eaten as second breakfast, first snack and last dessert, slathered with extra pumpkin date spread, or eaten alongside a glass of milk or tea.
The loaf is tender and moist, just like I had hoped. The pumpkin is not overwhelming and the pecan topping provides some crunch to the whole thing, which is always a good thing in my books. The loaf itself is pretty lightly sweetened but the pumpkin date spread provides tons of flavour and a complex sweetness that makes this loaf special.
You can reduce the sugar to 1/2 cup if you like barely sweetened loaf and if you plan on smearing the extra pumpkin date spread on your slices!
Preheat your oven to 375F
In a small pot, over medium heat, melt butter and let it froth until it turns a light amber colour. Set aside to cool.
In a large bowl, whisk together pumpkin puree, browned butter, coconut sugar, and the egg until fully combined.
Whisk in baking soda, cinnamon, nutmeg and salt.
Stir in flour and pour into an 8 x 5 inch loaf pan
Spread pumpkin date spread evenly in a line across the loaf, with the back of a spoon, swirl in the pumpkin date spread. You will not see the swirls but this gives certain bites a distinct pumpkin date taste that is really nice contrast to the rest of the loaf.
Sprinkle with chopped pecans, pressing to make sure they are firmly stuck to the cake.
Bake for 40-45 minutes or until a toothpick comes out clean.
Serve smeared in leftover pumpkin date spread.
Pumpkin Pecan Loaf Recipe was last modified: November 22, 2014 by