Life Unscripted

It’s Tasty Tuesday! I’d like to introduce you to my sweet friend, Dana! She has a tasty looking recipe to share with us today! Please share with someone!

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Hi friends! Hello to both new friends and old friends, I am so excited and honored that Brittany asked me to share with you all for Tasty Tuesday today. My name is Dana, from The Kroh’s Nest Blog ! I am a daughter of the King, a police wife, a mommy to two precious boys (Leeland age 4, and Hayden age 2), a baker and cake decorator, and an athlete.

Today I am going to share with you a Fall favorite in our house– pumpkin cream cheese bread! So, I know that Fall is officially one week away, but if you are anything like me, you began cooking all things pumpkin a few weeks ago. If you’re like me, you also know that Christmas is only 99 days away, which is only 14 weeks away, or 7 paychecks, and you may or may not have already begun your Christmas shopping. ((crickets chirping)) Oh? That’s just me? Well that’s embarrassing…. let’s move on to the recipe, shall we?

This is the perfect recipe to invite your kids to make with you as well! I know my boys love being in the kitchen with me. It’s a learning experience for them with great reward– you get to eat the fruits of your labor when you are done! On this particular day, I had my niece with me as well, so we lined up some chairs in the kitchen and made a mess around the mixer– naturally they refused and/or moved for my camera and made the picture portion difficult, but trust that we had fun.

This recipe is adapted from the original mini loaves that I found on An Edible Mosaic blog.

And my version of it, makes two loaves of pumpkin cream cheese bread. You could certainly make just the bread portion and leave the cream cheese topping off, but let’s be real, is there anything better than the combo of pumpkin WITH cream cheese? Do yourselves a favor, and don’t leave that part out. Trust me.

Pumpkin Batter Ingredients:
– 1 1/2 Cups brown sugar
– 2 Large eggs
– 1 Can of pure pumpkin (NOT pie filling)
– 4 Tablespoons canola oil
– 2 Teaspoons of vanilla extract
– 2 1/2 Cups all purpose flour
– 2 1/2 Teaspoons of baking powder
– 1/2 Teaspoon baking soda
– 1/2 Teaspoon of salt
– 2 1/2 Teaspoons pumpkin pie seasoning

Preheat the oven to 350 degrees. Begin by mixing together your brown sugar and eggs until they are light and fluffy. Add in the pumpkin, oil and vanilla extract and mix. In a separate bowl, sift together all of your dry ingredients. Then gradually combine your wet and dry ingredients being careful not to over mix. Split into two greased loaf pans.

Cream Cheese Topping Ingredients:
– 2 (8oz) Bricks of cream cheese at room temperature
– 2 Large eggs lightly beaten
– 1/2 Cup of powdered sugar
– 1 Teaspoon vanilla extract

Cream together all of the topping ingredients using an electric mixer, and then divide into the two loaf pans right on top of the pumpkin bread batter.

Bake both loaves in the oven at 350 degrees for about 50 minutes, watch it carefully and bake until a toothpick comes out clean. (Or in my case, a chopstick comes out clean.)

You can certainly make this into mini loaves well, but you will need to modify your cooking time.

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I hope you enjoyed Dana’a recipe today! Can’t wait to try it out myself! I looooooooooove pumpkin. 🙂 Thanks Dana! You’re awesome! (Go check out her blog!)

Check back this week for more Confessions of a Worn Out Mama! We have a special guest post coming this Friday from another dear friend of mine, as well as hearing ways to cope with being a worn out mama.

You are not alone, Mama!

Live Life Unscripted,
❤ Brittany