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 am a fan of toppings. Whenever I make something that just begs for toppings (think enchiladas, oatmeal, you get the idea) I go all out. Then I get annoyed because I have to clean up a ton of bowls, but I guess it’s always worth it because I do it over and over again. This on the other hand is one of those dangerous spreads (like this chocolate-y temptress) that you keep in you fridge, think is going to last a couple of weeks, and disappears by the spoonful in a mere matter of days. It’s something that ends up slathered on everything from apple to bread to cake slices. Oh man.