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1
Generously butter 1 empty 28-ounce can.
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2
Place small rack on bottom of large pot.
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3
Pour enough water into pot to reach depth of 3 inches.
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4
Bring water to boil
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5
Mix first 5 ingredients in large bowl.
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6
Stir in dates and walnuts.
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7
Whisk buttermilk, pumpkin, honey and yolk in medium bowl.
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8
Add to dry ingredients.
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9
Stir just until blended.
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10
Transfer to can.
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11
Cover can with buttered foil, buttered side down.
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12
Secure foil tightly by tying kitchen string around can just below top rim.
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13
Place can on rack in pot; pour enough additional hot water into pot so that water level is 2/3 up sides of can.
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14
Bring water to boil.
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15
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.
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16
Using tongs, transfer can to another rack.
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17
Cool 10 minutes.
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18
Remove foil.
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19
Run knife around sides of bread.
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20
Gently shake can to remove bread.
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21
(Can be made 1 day ahead.
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22
Cool completely.
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23
Return bread to can.
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24
Cover tightly with foil and secure with string.
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25
Store at room temperature.
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26
Steam bread in covered can on rack set over simmering water until heated through, about 15 minutes.)
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27
Cut into slices.
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28
Serve warm.
