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Pumpkin-Date Loaf with Cream Cheese Swirl

Source of Recipe


Cooking Light-12/01






List of 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
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Combine the first 4 ingredients in a small bowl; beat with a mixer at medium speed until blended.
   
   
3. Lightly spoon flour into dry measuring cups; 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, stirrin 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 wooden pick inserted in the center comes out clean. Cool for 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack.
   
   
5. Servings: 16
   
   
6. 208 cal, 5.1g fat, 3.5g pro, 38.1g carb, 1.6g fiber, 32mg chol, 1.4mg iron, 167mg sod, 50mg calc.