Pumpkin-Date Loaf with Cream Cheese Swirl |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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White cream cheese batter contrasts with the orange pumpkin in this loaf. 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 |
Directions:
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a small bowl; beat with a mixer at medium speed until blended.
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.
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.
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