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Pumpkin bread is a classic autumn treat that reminds us of everything we love about the season—warm sweet spices, the toasty orange color of fallen leaves, and the unique taste of sun ripened produce. While we associate pumpkins, with their gorgeous fluted round shape and vibrant orange color, with the harvest season, ironically pumpkin is one of the few vegetables that is better out of a can than scraped out of the gourd itself. This easy quick bread recipe relies on canned pumpkin and a secret ingredient—small pieces of chopped pitted dates. The dates make the bread wonderfully moist and add to its longevity, so you can bake it a day or two before you serve it.

Recipe included in: A Calendar of Tea Parties, September: An Ozark Farm Harvest Tea