Pumpkin-Pecan Tea Loaf

I made this Pumpkin Bread from some pumpkin I had in the freezer from last Fall.  The recipe called for raisins, but I put in snipped dates.  The pecans add nice texture. I also cut down on the sugar by almost 2'3 cup.  It's from Sunset's Cook Book of Breads (1978), a book I really enjoy; the recipes are wonderful, and the pictures look so 70's and homey. 
I'm glad I baked that pumpkin in the Fall, so I can enjoy goodies like this.  It saves a trip to the grocery store for a can of pumpkin, and a trip to the recycling center with the empty can.