Monday, May 02, 2005

Pumpkin-Date Loaf with Cream Cheese Swirl

Pumpkin-Date Loaf with Cream Cheese Swirl (Adapted from CL)

For the cream cheese swirl

4 ounces cream cheese
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 large egg white, lightly beaten

For the batter

1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
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 mashed pumpkin
3 tablespoons vegetable oil
5 ounces chopped pitted dates

Preheat oven to 350

In a medium mixing bowl, beat together cream cheese, sugar, vanilla and egg white until smooth.

In a large bowl, whisk together flours, cinnamon, ginger, allspice, cloves, baking powder, salt and baking soda.

In a medium bowl, stir together egg, egg yolk and brown sugar. Whisk in pumpkin and oil. Stir in dates. Pour mixture into the dry ingredients and stir just until moist.

Scoop batter in a 9x5" loaf pan lightly coated with nonstick spray. Place dollops of the cream cheese mixture on top and swirl batters together using the tip of a knife. Bake until the loaf is golden and a toothpick placed in the center comes out mostly clean - about 50 to 60 minutes. Remove and set on a wire rack to cool for 10 minutes. Remove from the pan and let cool completely.

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