Pumpkin (Hubbard Squash) Cream Cheese Bread

We had one last bag of hubbard squash puree in the freezer, time to try some new recipes. The first one I made was Pumpkin Cream Cheese Bread. I love my Central PA Winter Squash Bread, but I wasn’t sure about just adding a cream cheese batter into that recipe, so I followed the new one for the bread, as well as for the cream cheese batter.

I used the hand mixer vs the pretty power tool KitchenAid for the cream cheese batter. Probably the cream cheese could have been a little softer than it was.

two batters

The pumpkin batter called for mini chocolate chips. I did not have any, so I decided to add chocolate later. Pouring layers of batters is a challenge for me. I am not very good at estimating how much is the right amount for each layer. And then I am not sure what the best way is to spread the batter so that it just spreads and doesn’t mix too much. The cream cheese batter was definitely thicker.

better layers

The recipe divided it all up into loaves of bread and a dozen muffins. I decided to do my usual and just make one large 9×13 baking dish full. And let me tell you, it was FULL. I was a little nervous about how this would go, to be honest.

very full dish

It took a while for the middle to cook through, but it looked great, no spillage. I liked being able to see the cream cheese area through the cracks.

pumpkin cream cheese bread

The finished product is beautiful and it is delicious.

pump cr cheese bread

I took another picture, trying to be artistic, but also trying to show off the beautiful bouquet of dahlias from a neighbor. I’m not sure I did a great job showcasing the bread in this one though.

bread and bouquet

Just a note that I typically do not include cloves when they are an ingredient in a recipe and I did not use them this time. I do think I will try the cream cheese batter with my old favorite for the bread part next time.


Catching Up

It’s been an interesting few weeks, and the longest number of days between posts since I started this blog about 9 months ago. We have said some temporary and more permanent good-byes, and saying good-bye is hard. There has been a lot going on with garden veggie processing, baking, Fargo-ing, kitchen updating and some running. There has not been enough going on with cleaning, organizing, weeding…but really, when is that list ever done?

Also, blogging is fun, but it’s hard work. I’m pretty sure I’ve had Blogger’s Block (is that a thing?). The process of coming up with ideas for posts, taking and editing pictures, and putting words together has seemed like too much time and energy…until today.

I have done a lot of baking, mostly to gift to others, but I’ve been baking the old favorites and not adventuring into new recipes. The most recent thing I baked was Downeast Maine Pumpkin Bread, also an old favorite, but maybe new since the blog.

pupmkin bread

Though I generally follow the recipe, I have tweaked it quite a bit, using hubbard squash just for starters. I also cut the sugar down by one cup and use a cup of white sugar and a cup of brown. I use 1/2 cup applesauce in substitution for 1/2 of the oil. I use 1/2 white wheat flour instead of all white. I leave out the cloves, which I do for most recipes that call for cloves. I finish it off by adding semi sweet chocolate chips because everything is better with chocolate.

I spent a few hours over the weekend making fresh salsa, now that we finally have a few ripe tomatoes. I added onion, cucumber and peppers (green and Hungarian Hot Wax) from the garden, locally grown corn (more on that in a minute), a little vinegar, lime juice, cilantro, salt and pepper. Hubby said it was the best ever.

fresh salsa

In the top left corner of the salsa, you can just see a plastic bag full of many ears of corn. That bag is actually the second bag of corn our neighbors gave us. Here is a picture of the first bag.

bag o corn

Although I didn’t actually count, I believe we husked, steamed, cooled and sliced (for freezing) around 6 dozen ears. Thank you wonderful neighbors!

And, to top off the weekend, for the first time in our homeowner lives, we have an over the stove microwave. Thanks to the hubby for his hours of work on this baby!


Although it made good sense on its own, especially given that the current unit is 20 years old, there was some ulterior motive. We are hoping that we can use the space our current microwave is sitting on for more baking room.

I will stop there for now. Happy Monday to all!