Pumpkin Swirl Bread

• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 tablespoon whole milk
• 3 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 4 large eggs
• 1 cup canola oil
• 1 cup water
• 4 cups all-purpose flour
• 4 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts
• 1 cup raisins
• 1/2 cup chopped dates
• 1 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 2 to 3 tablespoons 2% milk
• Additional chopped walnuts

1. Preheat oven to 350u0b0. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.
2. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
3. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
4. Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.
5. Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.

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Taken from www.tasteofhome.com/recipes/pumpkin-swirl-bread/ (may not work)