INGREDIENTS:
DIRECTIONS:
Step 1
Position a rack in the center of the oven and preheat to 350°F. Line the bottom of two 8½’ x 4½’ loaf pans with parchment and grease the sides and bottom with the 2 teaspoons of coconut oil.
Step 2
In a medium bowl, whisk together the organic cane sugar, organic dark brown sugar, eggs, yolks and 1 cup coconut oil. Add the pumpkin puree, sour cream and vanilla whisking well to combine. In another bowl, sift together the flour, baking soda, salt, cloves, cinnamon, ginger and nutmeg. With a rubber spatula, fold the dry ingredients into the wet ingredients then whisk gently just to combine. Add the chopped dates and stir until just incorporated.
Step 3
Divide the batter evenly into the prepared pans and sprinkle the tops with the organic turbinado raw cane sugar.
Step 4
Bake for 35 minutes, rotate the pans and continue baking for an additional 15-20 minutes for a total of 50-55 minutes or until golden brown, firm to the touch and a toothpick inserted just off center comes out dry but with moist crumbs. Transfer to a rack and let cool for 5 minutes then turn out of the loaf pan and allow to cool fully. Serve warm or at room temperature.
Notes
The bread will keep in an airtight container at room temperature up to three days.
