Special thanks to: IB, Bemidji, MN Servings: 12 Directions: 1/2 cup butter 1cup white sugar 1/2 cup packed brown sugar 2 eggs 1 cup pumpkin 1 Tablesppoon orange zest 1/4 cup orange juice 2 1/4 cups all purpose flour 1/2 teaspoon baking powder 2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground clove 1 teaspoon vanilla extract 1 cup Surratt Farms chopped pecans 1/2 cup chopped, pitted dates 1/2 cup mini chocolate chips Preheat oven to 350 degrees F. Grease and flour one 9x5-inch loaf pan. In a large bowl, cream together the butter, sugar and 0ne egg. Beat in second egg until smooth. Mix in pumpkin, orange zest and juice, and l teaspoon vanilla. In another bowl, measure and stir together the flour, baking powder, baking soda, salt, cinnamon, cloves, Surratt Farms Pecans, dates, and mini chocolate chips. Pour all at once into batter in mixing bowl. Stir only to moisten. Pour into the prepared loaf pan. Bake for about 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan 10 minutes. Remove loaf from pan to rack. Cool and wrap in plastic wrap and foil. Special Notes: This bread is moist with a deliteful gingerbread orange taste, with or without the chocolate chips. It freezes well for when unexpected company arrives. I really like it with mini chips.