Life interrupted, that sums up Tanya right now. And that’s okay. We just gotta roll with the punches, right? My blogging schedule has been off, and normally I’d give myself some sort of mental flogging over this, but not this time. Nope. It’s all good, because that’s just how I roll. Sort of. It’s a work in progress.
I like to pretend that I am Type B, but I definitely have some Type A tendencies when it comes to control and perfectionism. So I’ve been singing Let It Go all day. I’m not the world’s best singer, so my neighbor is probably ready to throttle me. 🙂
Anyway, enough about me … let’s talk about food instead — it’s way more fun! I love bread. Love. It. But I have mixed feelings about pumpkin. At best, I like it. Thus, I was a little unsure about this bread, but it looked so beautiful that I had to try it.
And boy, am I glad I did. It is sooooooooooo good. It tastes like pumpkin pie without the dryness that pumpkin pie succumbs to on occasion. 🙂 It’s a really gorgeous bread, although my first attempt wasn’t the best. My bad.
This is a layered bread and I put a little too much of the pumpkin layer on the bottom, so I didn’t have enough to fully cover the cream cheese layer. It ended up being a bit more marbled, than layered. Oh well. My perfectionism is slightly appalled by my rookie mistake, but it tastes so good and I’m all about letting go.
Okay, I didnt have time to make another loaf or I might not have been able to let go.
And heaven knows that I don’t need the temptation of another one of these bad boys sitting on my counter, silently begging to be eaten.
“I am yummy. Eat me now! Screw the health and wealth challenge. I am delicious. I demand you put me in your belly RIGHT NOW!”
Obviously, this pumpkin bread is a bit bossy or I have an overactive imagination. 🙂