Steamed Pumpkin Bread with Walnuts And Dates

Generously butter 1 empty 28-ounce can. Place small rack on bottom of large pot. Pour enough water into pot to reach depth of 3 inches. Bring water to boil Mix first 5 ingredients in large bowl. Stir in dates and walnuts. Whisk buttermilk, pumpkin, honey and yolk in medium bowl. Add to dry ingredients. Stir just until blended. Transfer to can. Cover can with buttered foil, buttered side down. Secure foil tightly by tying kitchen string around can just below top rim. Place can on rack in pot; pour enough additional hot water into pot so that water level is 2/3 up sides of can. Bring water to boil. Cover pot; reduce heat to medium-low and simmer until wooden skewer inserted into center of bread comes out clean, occasionally adding more hot water to pot to maintain water level, about 1 1/2 hours. Using tongs, transfer can to another rack. Cool 10 minutes. Remove foil. Run knife around sides of bread. Gently shake can to remove bread. (Can be made 1 day ahead. Cool completely. Return bread to can. Cover tightly with foil and secure with string. Store at room temperature. Steam bread in covered can on rack set over simmering water until heated through, about 15 minutes.) Cut into slices. Serve warm. Makes 1 loaf. Bon Appetit November 1999 Per serving: 1409 Calories (kcal); 27g Total Fat; (16% calories from fat); 31g Protein; 281g Carbohydrate; 218mg Cholesterol; 2516mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 Fruit; 4 Fat; 9 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.