We seem to instinctually know the moment that pumpkin spice begins. Our collective alarm clocks go off as soon as the first leaf turns yellow, and we all start trading our sandals for fuzzy socks. But when does pumpkin spice season end?

Is it the day the trick-or-treaters finish the last of their candy? Or maybe it is when we rake up the last leaf? (ha, that chore will never be finished around here). Pumpkin spice season slips quietly out the door when no one is looking, gradually and almost imperceptibly being replaced with peppermint and gingerbread.

Before it is gone though, let’s have one more pumpkin spice treat. This bread is spicy, sweet and unfussy. Feel free to play with the additions and adjust the seasonings to suit your tastes. It keeps well and freezes even better, and is always happy sitting next to a hot cup of coffee.

Makes: 1 loaf

Ingredients:

• 2 cups AP flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 3/4 cup chopped dates
• 3/4 cup chopped pecans
• 1/2 cup unsalted butter (softened but not melted)
• 2 eggs (room temperature)
• 1 cup white sugar
• 1/4 cup brown sugar
• 1 tsp vanilla
• 1 cup pumpkin puree (canned or homemade)

Directions:

1. Preheat oven to 350 degrees f
2. Grease a loaf pan
3. In a medium bowl, stir together flour (2 cups), baking powder (1/2 tsp), baking soda (1 tsp), salt (1 tsp), cinnamon (1/2 tsp) ginger (1/2 tsp), cloves (1/4 tsp) and nutmeg (1/4 tsp)
4. Stir in dates (3/4 cup) and pecans (3/4 cup)
5. In a stand mixer, combine butter (1/2 cup), eggs (2), white sugar (1 cup), and brown sugar (1/4 cup) and mix until creamy
6. Add vanilla (1 tsp) and pumpkin puree (1 cup) and mix thoroughly
7. Add half of the dry ingredients and half of the milk, mix just until combined, then add the other half of the dry ingredients and milk and mix just until the batter is fully combined and there are no dry spots
8. Bake 1 hour 10 minutes and let cool before removing from pan

Notes:

• This is an updated version of my pumpkin spice bread with dates and walnuts. I’ve tweaked the spices a bit and made it richer and more dessert-y. I hope you like it even more than the original!