Pumpkin Date Bread

Preheat oven to 350 degrees.

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.

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.

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.

Cool for 15 minutes and invert onto a plate. Eat warm or at room temperature.