• Adjust an oven rack one-third up from the bottom of the oven and preheat the oven to 350F degrees. Butter a 9.25 x 5 x 3-inch loaf pan. Or use two or more smaller pans if you with. Dust the pan (or pans) with fine, dry plain bread crumbs and tap over the sink or a piece of paper to shake out excess crumbs.
• Sift together 2 cups flour, ¼ cup almond flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 ½ teaspoons cinnamon, and ½ teaspoon cloves. Set aside.
• It is not necessary to use an electric mixer for this, although you can if you wish (I don't. I use a large spoon to just stir everything and that is how I will instruct the rest of the recipe.)
• In a large bowl, stir 2 eggs lightly to mix. Add 2 cups brown sugar and ½ cup oil and then stir. Mix in 2 cups pumpkin,1 cup dates and 1 cup walnuts. Now add the sifted dry ingredients and stir only until they are smoothly incorporated.
• Turn into the prepared pan(s) and smooth the top(s).
• Bake for 50-60 minutes in the large pan. If using smaller pans, check them after about 35 minutes. Bake until a cake tester or tooth pick inserted in the middle comes out just barely clean.
• Cool in the pan for 15 minutes. Cover with a rack, turn over the rack and the pan. Remove the pan, and then turn the loaf right side up again on the rack. Let cool completely.
• If possible, wrap the loaf (loaves) in plastic wrap and refrigerate several hours before slicing. Freezes quite well, also.

Cook's Note:

• If making smaller loaves, position oven rack on center rack. When I split this recipe between four loaf pans, 27 minutes is the perfect time. I would test with a toothpick at 25 minutes.