Pumpkin Cream Cheese Bread Thank-Yous

Sunday, November 9, 2014

The idea of trying to figure out how to thank everyone who has helped us this past month has been overwhelming just because so many people brought a meal or arranged delivery.  To be clear, I don't think that everyone dealing with an illness should expend tons of effort to thank those helping them out.  The last thing your friends want is for you to be sweating over the stove while your loved one is lying on the floor of the bathroom alone in agony.  But, since I found myself with the opportunity to make some time to thank people, I spent some time trying to determine how.

I haven't quite figured out what to do for everyone, but I did take a big step towards thanking the folks at work.  I settled upon this pumpkin cream cheese bread recipe.  The benefits of doing something like making bread are enormous.  First, I was able to double the recipe and bake two loaves at a time and I could bake all of the loaves in succession.  Second, as I repeated the same steps over and over, I got faster and better and actually making the loaves.  Third, these loaves are easy to stack and easy to transport.  And this recipe is the perfect combination of seasonal and sweet without being a straight dessert.

A few tips and tricks with this recipe: 1. Put the cream cheese layer close to the bottom rather than the top.  Because the pumpkin mixture is heavier than the cream cheese mixture, whenever I set the pumpkin in the cream cheese moved around.  Having the cream cheese closer to the bottom made it much easier to actually close the bread.  2. 48 minutes was way too short for my oven.  I started the loaves at an hour and added an additional 15 minutes onto that for some of them.

I had some burlap sitting around and that proved to be a nice touch at the end.  I also spiced up the envelopes of the thank you notes with metallic puff paint because "why not?"

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