Greg Patent, recognizing that many of America's worthiest breads, cakes, and other sweets have disappeared over time, retrieves them in perfected, easy-to-follow form, while also providing a selection of contemporary favorites, in his book Baking in America. From the first American cookbook, American Cookery, published in 1776, to and beyond the works of influential American cookbook writers including Eliza Leslie, Amelia Simmons, and Fannie Farmer, the book serves up such temptations
Dates and pumpkin are a natural combination, and the pumpkin keeps the sweetness of the dates in check. Pumpkin pie spice is a blend of cinnamon, allspice, nutmeg, ginger, mace, and cloves, sold in any supermarket. The bread is best if allowed to stand overnight; make it the day before you plan to serve it.
Makes 1 large loaf
CREAM CHEESE MIXTURE
4 ounces light cream cheese (do not use fat-free)
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 large egg
PUMPKIN LOAF
1 2/3 cups unbleached all-purpose flour
1 teaspoon baking powder, preferably non aluminum
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
2 large eggs
1 1/4 cups firmly packed dark brown sugar
1 cup canned solid-pack pumpkin (not pumpkin pie filling)
1/4 cup vegetable oil
1 cup pitted whole dates, each date cut into 6 pieces with scissors (do not use packaged chopped dates)
Adjust an oven rack to the lower third position and preheat the oven to 350 degrees. Butter a 9x5x3-inch or 10x4 1/2x3-inch loaf pan, or coat with cooking spray. Set aside.
For the cream cheese mixture, beat together the cream cheese, sugar, vanilla, and egg in a small bowl with an electric mixer until very smooth. Set aside.
For the pumpkin loaf, sift the flour, baking powder, baking soda, salt, and pumpkin pie spice together; set aside.
In a large bowl, whisk the eggs for about 1 minute, until frothy. Add the brown sugar and whisk for about 1 minute more, until the mixture is creamy and thick. Whisk in the pumpkin and oil until smooth. Stir in the dates. Add the flour mixture and stir gently with a rubber spatula only until thoroughly combined. Scrape the batter into the prepared pan and smooth the top. Pour on the cream cheese mixture and swirl it in with a knife, moving crosswise down the length of the loaf.
Bake for 55 to 60 minutes, until the loaf is well browned and a toothpick inserted into the center comes out clean. Cool in the plan on a wire rack for 15 minutes. Remove from the pan and let cool completely, right side up, on a wire rack. Slice with a serrated knife.
