Ingredients Jump to Instructions ↓

  1. 4 ounces cream cheese

  2. 2 tablespoons granulated sugar

  3. 1 teaspoon vanilla extract

  4. 1 large egg white, lightly beaten For the batter

  5. 1 cup all-purpose flour

  6. 1 cup whole- wheat pastry flour

  7. 1 teaspoon cinnamon

  8. 1/2 teaspoon ginger

  9. 1/4 teaspoon allspice

  10. 1/4 teaspoon clove s

  11. 1 teaspoon baking powder

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon baking soda

  14. 1 large egg , lightly beaten

  15. 1 large egg yolk, lightly beaten

  16. 1 1/4 cups packed dark brown sugar

  17. 3/4 cup mashed pumpkin

  18. 3 tablespoons vegetable oil

  19. 5 ounces chopped pitted date s

Instructions Jump to Ingredients ↑

  1. 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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