Friday, October 30, 2015

Pumpkin Painting (Fall 2015)

After visiting the pumpkin patch, the girls and I painted a few of the pumpkins.

As much as I love the baby and toddler phases, I have to admit it's nice to have both hands free and two school age girls with long attention spans so I can get involved in their projects too. The girls got a kick out of my tiny scared pumpkin, pumpkin villain and Super Pumpkin!

Saturday, October 10, 2015

Pumpkin Cream Cheese Bread (Gluten Free)

Recently I made the most amazing pumpkin bread I have ever tasted. And then I made another batch a few days later because I kept craving it! The girls love this recipe too, and it's fairly healthy. The recipe I used is called "Skinny Pumpkin Cream Cheese Bread", but I tweaked a few things to make it a little less healthy but a lot more delicious...and gluten free! 


1 1/2 cups pureed pumpkin
1/2 cup unsweetened applesauce or vanilla yogurt
1 whole egg
3 egg whites
1 2/3 cups all purpose flour (I use an all purpose gluten free flour)
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Cream filling:
8 oz cream cheese
1/4 cup granulated sugar
1 tablespoon all purpose (gluten free) flour
2 egg whites
1 teaspoon vanilla extract


Beat pumpkin, applesauce, egg and egg whites on medium speed until smooth. In a separate bowl, combine flour, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.

Cream cheese filling:
Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.

Grease 2 8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan into a smooth, even layer. Top with the remaining batter. 

Bake at 350 degrees for 40 minutes, or until a toothpick inserted comes out clean. Cool and remove from pans.

Recipe from: The Recipe Critic