Mmm...pumpkin bread

'Tis the season...

The season for pumpkin bread, that is.

A few years ago, my neighbor brought me over a loaf of this homemade pumpkin bread, and after eating the entire loaf in one evening, I begged her for the recipe.

I won't make my bloggy friends beg, 'cause that's the kind of girl I am. Sorry I can't bake enough loaves for y'all to sample...hopefully the pictures will suffice. I promise that this is the best pumpkin bread I have ever tasted...I think you'll agree.

First step: print off the recipe.

Second step: gather ingredients. This bread is even more delicious when served with pumpkin coffee from Get the Bean (courtesy of my friend, Catherine).

Third step: mix the ingredients in the Kitchen Aid mixer you just had to have, but only use for two months out of the year.

Fourth step: fold batter into whatever pan you have clean and sprayed with non-stick spray. I doubled the recipe this time, so it made enough for four mini-loaves and twenty-four mini-muffins (pans from Pampered Chef). Place in preheated oven and bake until they look done.

Fifth step: try to let them cool long enough so you don't burn the roof of your mouth when you take the first bite (I hate when that happens!). If you are a gracious neighbor, share. If not, well then, I'm glad you're not MY neighbor.

Paula's (not Paula Deen, just neighbor Paula) Pumpkin Bread recipe:

Ingredients (for a 9x5x3 loaf pan...double for the amount shown)

4 oz softened cream cheese

1/4 cup softened butter

1 1/4 cup sugar

2 eggs

1 cup canned pumpkin

1 3/4 cup all purpose flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 cup chopped walnuts

(a handful of mini chocolate chips, optional)

Directions:

1. Preheat oven to 350 degrees. Grease your pan(s).

2. Mix cream cheese, butter and sugar together in large mixing bowl. Beat eggs in one at a time until blended. Mix in pumpkin.

3. In another bowl, combine the rest of the dry ingredients. Slowly stir into pumpkin mixture until well-blended. Fold batter into greased pan(s).

4. Bake at 350 degrees for 60-70 minutes for loaf pan, less for muffins. Cool in pan for 10 minutes, then place on cooling rack.

5. Enjoy!