Mother nature has a sick sense of humor. She thought it was a great idea to dump another 15 inches of snow on us over the weekend. She also thought it was another great idea to have more snow tomorrow. For the past couple of days all Dan and I have done is dig out. Its times like these Im thankful for his 79 GMC truck with a plow…it makes digging out so much easier. I think the rest of New England can agree with me when I say I’m ready for Spring!!

With all the shoveling we’ve done I decided it would be nice to have a treat, considering we’ve burned enough calories to throw caution to the wind. I went to pinterst and decided to make some Pumpkin Cream Cheese bread.

Honestly I thought it would be better. Dan was a huge fan and I on the other hand wasn’t a huge fan of the cream cheese filling. I personally think it would have been better with a cream cheese frosting in the middle or on top. So Im not calling it a complete pinterst fail, just a partial one, considering Dan actually like it. Although come to think of it, Dan eats anything lol.

Well here the recipe if you want to try, maybe you’ll have better luck than I did.

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Pumpkin Cream Cheese Bread

Ingredients
  • 1, 8 oz. package cream cheese, softened
  • ½ c. sugar
  • 1 T. flour
  • 1 egg
  • zest of 1 orange
  • 1⅔ c. flour
  • 1 t. baking soda
  • ½ t. salt
  • ½ t. cinnamon
  • ½ t. cloves, ground
  • ½ t. pumpkin pie spice
  • 1 c. pumpkin
  • ½ c. vegetable oil
  • 2 eggs
  • 1½ c. sugar
Instructions
  1. Preheat oven to 325
  2. Grease 2, 8 x 4 loaf pans
  3. Beat together cream cheese, ½ c. sugar, 1 T. flour, 1 egg and orange zest until smooth.
  4. In another bowl, combine 1⅔ c. flour, 1 t. baking soda, ½ t. salt, ½ t. cinnamon, ½ t. cloves and ½ t. pumpkin pie spice. Set aside.
  5. In a large bowl, mix together pumpkin, vegetable oil, 2 eggs and 1½ c. sugar until smooth. Add the flour mixture and stir until combined.
  6. Pour half of the batter into the loaf pans, top with the cream cheese mixture, then pour the remaining batter on top.
  7. Bake at 325 for 1 hour or until toothpick inserted comes out clean.
  8. Cool in pans 15 minutes, then remove bread from pans to cool completely on wire racks.
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