Pumpkin Swirl Bread

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (8 oz. each) cream cheese, softened
1/4 c. sugar
1 egg
1 Tbsp. milk
BREAD:
3 c. sugar
1 can (15 oz.) solid-pack pumpkin
4 eggs
1 c. canola oil
1 c. water
4 c. all-purpose flour
4 tsp. pumpkin pie spice
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 c. chopped walnuts
1 c. raisins
1/2 c. chopped dates
OPTIONAL TOPPINGS:
1 c. confectioners' sugar
1/4 tsp.. vanilla extract
2-3 Tbsp. 2% milk
Additional chopped walnuts

Directions:
Preheat oven to 350 degrees.  Grease and flour three 8x4 loaf pans.  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, 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 the prepared pans, dividing evenly.  Spoon filling over batter.  Cover filling completely with remaining batter.

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.

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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