Pumpkin Spice Bread

This pumpkin spice bread leans wholesome without tasting like health food. Whole wheat flour and rolled oats give the loaf structure and a nutty chew, while maple syrup and chopped dates handle the sweetening instead of white sugar.

Buttermilk is doing real work here. Its acidity reacts with the baking soda for a better rise, and it adds a subtle tang that balances the sweetness of the maple and dates. The crumb stays moist for days because of the pumpkin puree and oil combo.

The two-temperature bake is smart. Starting high sets the crust and gives the loaf its initial rise. Dropping the heat lets the center cook through without burning the edges. Check with a toothpick at the 35-minute mark and adjust from there.

Plumping the raisins in hot water before folding them in keeps them from stealing moisture from the batter. Dry raisins act like little sponges that leave pockets of dryness around them. Ten minutes in hot water solves that.

Chef Tips

• Fold the wet into the dry until just combined. Overworking develops gluten in the whole wheat flour, which turns the bread tough and dense.
• Toss the dates and oats in the flour before adding liquids. The coating prevents them from sinking to the bottom of the pan.
• Let the loaf cool in the pan for 10 minutes before turning out. It slices cleaner and won’t crumble apart.

Variations

• Swap dates for dried cranberries for a tart contrast to the warm spices.
• Add ½ cup of toasted walnuts or pecans for crunch and extra protein.