Ingredients
2 packages (8 ounces each) cream cheese, softened1/4 cup sugar1/4 cup 2% milk1 large egg, room temperaturePUMPKIN BREAD:3 cups sugar1 can (15 ounces) solid-pack pumpkin4 large eggs, room temperature1 cup canola oil1 cup water4 cups all-purpose flour4 teaspoons pumpkin pie spice2 teaspoons baking soda1-1/2 teaspoons ground cinnamon1 teaspoon salt1 teaspoon baking powder1 teaspoon ground nutmeg1/2 teaspoon ground cloves1 cup chopped walnuts1 cup raisins1/2 cup chopped datesOPTIONAL TOPPINGS:1 cup confectioners’ sugar1/4 teaspoon vanilla extract2 to 3 tablespoons 2% milkAdditional chopped walnuts
Preparation
Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. Line the bottom of each pan with parchment; grease paper. In a small bowl, beat filling ingredients until smooth.
In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter to within 1/2-inch of sides of pans; cut through filling with a knife to swirl. Cover filling completely with remaining batter; cut through batter again to swirl.
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 before slicing. Refrigerate leftovers.
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.
