This combination of pumpkin, nuts and dates creates a flavorful bread with a beautiful golden look. The surprise inside is almost like a luscious layer of cheesecake in each slice.
—CINDY MAY TROY, MI
PREP: 15 MIN. • BAKE: 65 MIN. + COOLING • MAKES: 3 LOAVES (16 SLICES EACH)
FILLING
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 large egg
1 tablespoon milk
BREAD
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
OPTIONAL TOPPINGS
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Additional chopped walnuts
1. Preheat the oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat the filling ingredients until smooth.
2. Using a large bowl, beat the 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 the walnuts, raisins and dates.
3. Pour half of the batter into the prepared pans, dividing evenly. Spoon filling over the batter. Cover filling completely with remaining batter.
4. Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. 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.