Pumpkin Date Bread

• 2 sticks Salted Butter, Softend
• 3/4 cups Brown Sugar, Plus 1/2 Cup For The Pan
• 3/4 cups White Sugar
• 3 whole Eggs
• 1-1/2 cup Pure Packed Pumpkin
• 3/4 cups Chopped Dates
• 1/2 cups Buttermilk
• 3 cups White Flour
• 1 cup Wheat Flour
• 1 teaspoon Baking Soda
• 1-1/2 teaspoon Baking Powder
• 1 Tablespoon Pumpkin Pie Spice
• 1 cup Sour Cream

1. Preheat oven to 350 degrees.
2. Cream together the butter and sugars (use 3/4 cup brown sugar) until smooth. Add eggs one at a time until mixed. Stir in pumpkin, dates, and buttermilk until combined.
3. In a separate bowl combine all dry ingredients. Add to the first mixture, alternating with the sour cream until all is mixed. Batter will be very thick, not pourable.
4. Coat a bundt pan with non stick spray and put the remaining 1/2 cup brown sugar in the bottom of the bundt pan. Spread it out evenly. Pour batter into the pan and bake for around an hour until a toothpick inserted comes out clean.
5. Cool for 15 minutes and invert onto a plate. Eat warm or at room temperature.

butter, brown sugar, white sugar, eggs, pumpkin, dates, buttermilk, white flour, flour, baking soda, baking powder, pie spice, sour cream

Taken from tastykitchen.com/recipes/holidays/pumpkin-date-bread/ (may not work)