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    Pumpkin Date Loaf w/ Cream Cheese Swirl


    Source of Recipe


    Baking in America by Grey Paten, posted to recipecircus by Stella

    Recipe Introduction


    "Dates and pumpkin are a natural combination, and the pumpkin keeps the sweetness of the dates in check. Pumpkin pie spice is a blend of cinnamon, allspice, nutmeg, ginger, mace, and cloves, sold in any supermarket. The bread is best if allowed to stand overnight; make it the day before you plan to serve it. "

    List of Ingredients




    CREAM CHEESE MIXTURE --
    4 ounces light cream cheese (do not use fat-free)
    2 tablespoons sugar
    1 teaspoon pure vanilla extract
    1 large egg

    PUMPKIN LOAF --
    1 2/3 cups unbleached all-purpose flour
    1 teaspoon baking powder, preferably non aluminum
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    1 1/2 teaspoons pumpkin pie spice
    2 large eggs
    1 1/4 cups firmly packed dark brown sugar
    1 cup canned solid-pack pumpkin (not pumpkin pie filling)
    1/4 cup vegetable oil
    1 cup pitted whole dates, each date cut into 6 pieces with scissors (do not use packaged chopped dates)

    Recipe



    Adjust an oven rack to the lower third position and preheat the oven to 350 degrees. Butter a 9x5x3-inch or 10x4 1/2x3-inch loaf pan, or coat with cooking spray. Set aside.
    For the cream cheese mixture, beat together the cream cheese, sugar, vanilla, and egg in a small bowl with an electric mixer until very smooth. Set aside.

    For the pumpkin loaf, sift the flour, baking powder, baking soda, salt, and pumpkin pie spice together; set aside.

    In a large bowl, whisk the eggs for about 1 minute, until frothy. Add the brown sugar and whisk for about 1 minute more, until the mixture is creamy and thick. Whisk in the pumpkin and oil until smooth. Stir in the dates. Add the flour mixture and stir gently with a rubber spatula only until thoroughly combined. Scrape the batter into the prepared pan and smooth the top. Pour on the cream cheese mixture and swirl it in with a knife, moving crosswise down the length of the loaf.

    Bake for 55 to 60 minutes, until the loaf is well browned and a toothpick inserted into the center comes out clean. Cool in the plan on a wire rack for 15 minutes. Remove from the pan and let cool completely, right side up, on a wire rack. Slice with a serrated knife.

    YIELD: One Large Loaf

 

 

 

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