i don’t know about you, but when i get an open saturday morning (which really isn’t often), i know i am without a doubt doing one of three things.

1) sipping coffee and reading a book

2) baking something delicious

3) rotting my brain by watching say yes to the dress re-runs until my eyes bleed.

considering i’m at my parents house all weekend and have a stacked kitchen full of tons of supplies and ingredients, #2 was a no brainer. although, admittedly #3 is usually the front runner, what can i say i just love RANDY!!!

as if there needs to be another foodie obsessed person on the internet raving about pumpkin, i’m going to join the party and tell you how amazingly wonderful it is and how much i love it!!

i’m lucky to have access to my parents wonderful garden when i come home, so the pumpkin i used in was our own grown-from-our-very-own-dirt pumpkin. pretty nifty i’d have to say!

to get this pumpkin puree i simply cut a pie pumpkin in half, cleared the seeds out, put a pat of butter, some honey and cinnamon, in the middle of the halves and roasted them on cookie sheets until they were nice and mushy.

after they come out of the oven, i let them cool until they were cool enough to handle with my bare hands. scrape the pumpkin insides out and transfer to the blender. pumpkin has a tendency to be stringing so whenever i’m using it in a quick bread or desert recipe i always pop in in the blender real quick just to get rid of the stringiness.

a little flour here.

a few eggs there.

and soon enough this wonderful love child is born

seriously. make this. NOW.

run. don’t walk to your kitchen.

you will thank me later.

so in advance, your welcome!

Double Decker Pumpkin Bread

recipe by: How Sweet It Is

1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/8 teaspoon nutmeg

1/8 teaspoon salt

1 cup canned pumpkin

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla

3/4 cup

Preheat oven to 350. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil and vanilla and continue to mix.

Combine dry ingredients in a bowl. Alternate adding dry ingredients and buttermilk to pumpkin mix – beginning and ending with dry ingredients. Pour into mini loaf pans, just halfway to the top. Spread about 1/8 cup cream cheese mixture over first layer, then cover with more pumpkin batter, leaving about 1/2 an inch to the top. For mini loaves, bake 35-40 minutes.

Cream Cheese Filling

8 ounces cream cheese, softened

2 tablespoons sugar

1/4 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon