Fall Favorites

Pumpkin Date Loaf with Cream Cheese Swirl

Ingredients

  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten (save white)
  • 3/4 c. canned pumpkin
  • 1-1/2 t. pumpkin pie spice
  • 1-1/4 c. packed dark brown sugar
  • 3 Tbls. canola oil
  • 2 c. unbleached all-purpose flour
  • 1 t. baking powder
  • 1/4 t. baking soda
  • 1/8 t. salt
  • 3/4 c. pitted dates, chopped

Filling

  • 1/2 c. low-fat cream cheese, softened
  • 1 t. vanilla
  • 2 Tbls. white sugar
  • 1 large egg white, lightly beaten

Instructions

Combine filling ingredients in a small bowl and beat with a mixer at medium speed until blended. Set aside.

In a large bowl, combine egg and egg yolk, brown sugar, pumpkin and oil. Stir in dry ingredients, just until moistened. Fold in dates.

Coat a 9 x 5 inch loaf pan with cooking spray and dust with flour. Or use 3 mini-loaf pans. Fill loaf pan(s) with half of the batter, top with cream cheese mixture dividing evenly among the loaf pans and top with remaining batter. Swirl batters together using the tip of a knife.

Bake at 350 degrees for 1 hour 10 minutes for a large loaf or 40-45 minutes for the mini loaves. Cool 10 minutes in the pan(s), then remove bread and cool completely on wire rack.

NOTE: Store in refrigerator.