Pumpkin Date Loaf

Preheat oven to 325°F (170°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over all sides of pan.

In a medium bowl, whisk together flour, pie spice, baking powder, salt, and pepper. Add 1 cup (145 grams) dates, tossing to coat.

In a large bowl, whisk together pumpkin, granulated sugar, oil, brown sugar, eggs, and vanilla until smooth. Add flour mixture, and gently fold with a rubber spatula until combined. Pour batter into prepared pan, spreading with a small offset spatula. Firmly tap pan on a kitchen towel-lined counter to settle batter. Wipe excess batter off offset spatula, and dip into neutral oil; with spatula, starting at one short side of pan, score a 3- to 4-inch line lengthwise down center of batter.

Bake until a wooden pick inserted in center comes out with a few moist crumbs and an instant-read thermometer inserted in center registers 205°F (96°C), 1½ hours to 1 hour and 40 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.

In a small bowl, toss together confectioners’ sugar and remaining ¼ cup (36 grams) dates to coat. Sprinkle dates onto cooled loaf, and dust top of loaf with any remaining confectioners’ sugar. Store in an airtight container for up to 3 days.