This mildly spicy quick bread is wonderful with a cup of tea or as lunchbox treat to eat with fresh fruit.
- Portion size 1 serving
In large bowl, beat cream cheese, butter and sugar until fluffy. Beat in eggs, one at a time, and vanilla.
In separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir in dates and pecans. Stir half into cheese mixture; mix in pumpkin, then remaining flour mixture.
Spread in greased 9- x 5-inch (2 L) loaf pan. Bake in 350°F (180°C) oven for about 50 minutes or until tester inserted into centre comes out clean. Let cool for 10 minutes in pan; turn out onto rack to cool completely. Wrap and store for 1 day before slicing.