Pumpkin-Date Loaf with Cream Cheese Swirl

White cream cheese batter contrasts with the orange pumpkin in this loaf.

Yield: 16 servings (serving size: 1 slice)

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

Preparation

Preheat oven to 350°.

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° 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.

Nutritional Information

Calories:

208 (22% from fat)

Fat:

5.1g (sat 1.7g,mono 1.3g,poly 1.7g)

Protein:

3.5g

Carbohydrate:

38.1g

Fiber:

1.6g

Cholesterol:

32mg

Iron:

1.4mg

Sodium:

167mg

Calcium:

50mg