Pumpkin-Date Loaf with Cream Cheese Swirl

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.8 cup pumpkin puree canned
• 1.3 cups t brown sugar dark packed
• 5 ounces dates whole pitted chopped
• 1 large eggs lightly beaten
• 1 large egg whites lightly beaten
• 1 large egg yolk lightly beaten
• 2 cups flour all-purpose
• 2 tablespoons granulated sugar 
• 1.5 teaspoons pumpkin pie spice 
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
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.
4. Combine flour and the next 4 ingredients (flour through soda) in a medium bowl, stirring with a whisk.
5. Combine egg, egg yolk, and brown sugar in a medium bowl; stir with a whisk until well blended.
6. Add pumpkin and oil; stir well with a whisk. Stir in dates.
7. Add to flour mixture, stirring just until moist.
8. 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.
9. 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.