This aromatic, moist, and scrumptious Cream Cheese Pumpkin Bread is a must on any fall recipe repertoire.
Don’t you have a love/hate relationship with something? Well, one of my love/hate relationships is with this…
It has been collecting dust for almost two years. I started using it regularly three months ago. I hate it because I hate anything that involves discomfort and sweating, but I like that fact that it is making me more heart healthy and fit. I also like it because doing this…
…allows me to do this!
While on the subject of sweets, what says quintessential holiday season dessert better than pumpkin bread? Okay, so there are a number of things, but pumpkin bread is definitely on the list.
I came across a recipe by My Baking Addiction. It was Jamie’s (the blogger) adaption of a recipe from Downeast Maine Pumpkin Bread. Looking at the ingredients, I knew it would produce a great product. I made several changes to the recipe and added channels of cream cheese filling. This is an amazing, moist, striking pumpkin bread.
I also reduced the recipe in half. Why? Unfortunately for me, out of site is not out of mind. If it’s in the house, it’s at risk. Eating one little morsel leads to another and another and another…and so on and so on. You see what I mean? Making one loaf of pumpkin bread eliminates the extra temptation.