Pumpkin Date Loaf with Cream Cheese Swirl

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Pumpkin Date Loaf with Cream Cheese Swirl

 

1/2 cup 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

cooking spray

 

Preheat oven to 350 degrees.

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 degrees 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. Yields 16 servings.