It snowed on Friday!

Yes, snow!

I know!

This is our 4th winter in Colorado and we’ve never had snow before November. I didn’t believe the weather people when they started saying we’d get snow. Mostly because we never get snow when they say we will. I think they just like to play with my emotions. And then it’s when they say that we’re gonna have an unseasonably warm day with absolutely no precipitation that we get half a foot of snow.

That’s just how it works here.

But yeah, I was so disappointed when I woke up and couldn’t see anything coming down because it was so dark. And then I let Penelope (the husky) in and she was covered in the white stuff! It was pretty exciting.

It didn’t stick and never really got heavy so both my kids in school had recess in it which always sounds really cool to me because I’m from Mobile, Alabama and the 2 times in my life it snowed, we just got sent home early.

It also made me incredibly aware of the fact that my kids have basically no pants. So at 6:30 on Friday morning I was ordering all the boys pants that H&M has and possibly a poncho for me. What am I going to do with a poncho? I mean, really?

I think I’m even more excited for fall and winter now. The kids and I went to an apple farm yesterday and bought 10 pounds of apples and 3 big pumpkins. The pumpkins are definitely not going to last until Halloween but, ugh, I couldn’t help myself!

I also made Pumpkin Swirl Bread because once again, I couldn’t help myself. This version is so yummy. It’s a typical pumpkin bread but has a layer of sweetened cream cheese in the middle. It also has raisins which I considered leaving out but I’m really glad I didn’t. I really enjoyed them in this!

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Pumpkin Swirl Bread
from Taste of Home: The Ultimate Guide to Fall Baking
For the filling:
  • 1 8-ounce block cream cheese, at room temperature
  • 2 tablespoons sugar
  • 1 egg
  • 1 tablespoon milk
For the bread:
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 cup coconut oil melted (or canola oil)
  • 1/2 cup water
  • 2 cups flour
  • 2 teaspoons pumpkin pie spice
  • 1 tesapoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  1. Preheat oven to 350F. Spray a 8x4-inch loaf pan with baking spray.
  2. In a small bowl, beat filling ingredients until smooth. Set aside.
  3. In a large bowl, beat sugar, pumpkin, eggs, coconut oil, and water until well blended.
  4. In another bowl, whisk together flour, pumpkin pie spice, cinnamon, salt, bakingsoda, and baking powder. Gradually beat the dry mixture into the wet mixture. Stir in pecans and raisins.
  5. Pour half of the batter into the prepared pan. Spoon filling over the batter. Cover the filling completely with remaining batter.
  6. Bake for 60-65 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool for 10 minutes in pan before removing to wire racks to cool completely.

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