Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light December 2001

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

208 calories; calories from fat 22%; fat 5.1g; saturated fat 1.7g; mono fat 1.3g; poly fat 1.7g; protein 3.5g; carbohydrates 38.1g; fiber 1.6g; cholesterol 32mg; iron 1.4mg; sodium 167mg; calcium 50mg.
Advertisement