Becky Luigart-Stayner; Jan Gautro
16 servings (serving size: 1 slice)

White cream cheese batter contrasts with the orange pumpkin in this loaf.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

stephanlelynn's Review

November 13, 2012

seaside725's Review

November 26, 2013
I thought this was pretty good, but I agree that it was a bit dry. I followed the recipe as written. It as easy enough to make, but I have had better pumpkin loafs.

JaninBaltimore's Review

February 15, 2013
very sweet but pretty good - was not dry

Ronalynne's Review

December 23, 2008
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.