Pumpkin Date Cream Cheese Swirl Bread

This Pumpkin Date Cream Cheese Swirl Bread began the way a lot of my recipes do. I needed to use up a few things, which in this case meant a handful of Medjool dates and a half block of cream cheese. That, plus I wanted to get a head start on fall baking so that I could serve pumpkin bread before people started getting tired of it. Now it's safe to say this recipe will be repeated!

Pumpkin Bread With Some Character

So this is the time of year when any and all pumpkin bread should be well-received, but you may want to make a loaf that's more memorable. That's where the dates and cream cheese come in. As mentioned, I used the Medjool variety, which have a caramel like flavor that goes so well with pumpkin and warm spices.

If you can only find bagged or box chopped dates, those should work too. And try to use a full cup. I skimped a little because I was running low on them, but since the cream cheese stays mostly around the top, you'll want a lot of dates scattered through.

The Cream Cheese Swirl

You will noticed that the cream cheese mixture is quite fluid and doesn't bake up as a thick layer that separates from the bread. Instead, it melds into the loaf, creating ribbons and marbling (swirl) across the top. The cream cheese swirled through the top adds a tangy flavor and visual appeal, making this pumpkin loaf look like it came straight from a bakery.

Texture & Flavor Notes

This bread has a moist, tender crumb thanks to the pumpkin puree and oil, but it still slices neatly once cooled. The Medjool dates give little pops of chewiness throughout. I feel like I used enough spices, and I did go a little heavier on them than the original source., but I know some of you will want to add even more spice, so go for it. If you want to simplify things, you can use 2 teaspoons of pumpkin pie spice.

I Know What You Are Thinking...

Could chocolate chips replace the dates? The answer is yes! You wouldn't want to overwhelm the pumpkin bread with chocolate, but little bursts from the semisweet minis mingling with the spice would not be a bad thing. Mini white chips might also be tasty.

Baking Tips

• Instead of spraying the loaf pan with cooking spray, rub it very generously with salted butter. The butter on the pan pushes the bread inward and helps it dome. It also adds flavor. You can add parchment if you want extra insurance, but put some butter on the parchment.
• Pumpkin: Use canned pumpkin puree, not pumpkin pie filling.
• Dates: It's okay if your dates are a little dry. This makes them easier to chop. You can chop them any size you like.
• Cooling: Let the bread cool in the pan for about 20 minutes before removing it, then let it cool fully before slicing for clean cuts.

Storage & Freezing

This Pumpkin Date Cream Cheese Swirl Bread keeps well at room temperature, wrapped, for about 2 days, but personally I would refrigerate it anyway. For longer storage, freeze it. Just slice, wrap in plastic, and freeze in a heavy duty freezer bag. Thaw slices at room temperature or toast lightly before serving.

Adapted from Baking in America, one of my all-time favorite classic American cookbooks. Highly recommend!

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