Pumpkin-Date Loaf with Cream Cheese Swirl

Pumpkin-Date Loaf with Cream Cheese Swirl Recipe
Becky Luigart-Stayner; Jan Gautro
White cream cheese batter contrasts with the orange pumpkin in this loaf.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

December 2001
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