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Pumpkin-Date Loaf with Cream Cheese Swirl

Becky Luigart-Stayner; Jan Gautro
Yield 16 servings (serving size: 1 slice)
White cream cheese batter contrasts with the orange pumpkin in this loaf.

Ingredients

  • 1/2 cup (4 ounces) block-style 1/3-less-fat cream cheese
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg white, lightly beaten
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons pumpkin-pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 1/4 cups packed dark brown sugar
  • 3/4 cup canned pumpkin
  • 3 tablespoons vegetable oil
  • 3/4 cup whole pitted dates, chopped (about 5 ounces)
  • Cooking spray

Nutrition Information

  • calories 208
  • caloriesfromfat 22 %
  • fat 5.1 g
  • satfat 1.7 g
  • monofat 1.3 g
  • polyfat 1.7 g
  • protein 3.5 g
  • carbohydrate 38.1 g
  • fiber 1.6 g
  • cholesterol 32 mg
  • iron 1.4 mg
  • sodium 167 mg
  • calcium 50 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 4 ingredients in a small bowl; beat with a mixer at medium speed until blended.

  3. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through soda) in a medium bowl, stirring with a whisk. Combine egg, egg yolk, and brown sugar in a medium bowl; stir with a whisk until well blended. Add pumpkin and oil; stir well with a whisk. Stir in dates. Add to flour mixture, stirring just until moist.

  4. Spoon the batter into a 9 x 5-inch loaf pan coated with cooking spray. Spoon cream cheese mixture over batter; swirl batters together using the tip of a knife. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.