Pumpkin-Date Loaf With Cream Cheese Swirl

• 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

1. Preheat oven to 350u0b0.
2. Combine first 4 ingredients in a small bowl; beat with a mixer at medium speed until blended.
3. 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.
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 350u0b0 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.

cream cheese, sugar, vanilla, egg white, flour, pumpkinpie spice, baking powder, salt, baking soda, egg, egg yolk, brown sugar, pumpkin, vegetable oil, dates, cooking spray

Taken from www.myrecipes.com/recipe/pumpkin-date-loaf-with-cream-cheese-swirl (may not work)