White cream cheese batter contrasts with the orange pumpkin in this loaf.
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)
How to Make It
Preheat oven to 350°.
Combine first 4 ingredients in a small bowl; beat with a mixer at medium speed until blended.
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.
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.
I made exactly as written and I'm so surprised at all the high ratings as I found this too sweet and very dry, like it needed at least 1/2 cup or more of liquid added to the batter and at least 1/4 cup less sugar. Threw it out.
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