I like surprises. Well, nice ones.
Like, getting a box of chocolates or flowers without an occasion? That sounds like it would be nice. Note to Kenny: do that more. Hear me, love of my life?
Another pleasant surprise? Finding a layer of pumpkin cheesecake in the middle of a delicious loaf of pumpkin chocolate chip bread. It’s double the fun!
Now that TV has started up again, I’m overwhelmed by the obligation I have to continue watching many shows. Yes, it’s a chore. A fun one, but a chore nonetheless.
Last season, we watched Superstore. It’s a silly piece of sitcom fluff, and I like silly in my life. Being serious is so overrated. But now I have to find time to add that to the list. See, I’m still trying to finish Casual on Hulu, Suits on Amazon Prime, and then I have to pick up Once Upon a Time again, even though the storyline has gotten totally weird.
The problem is, Kenny and I watch these together, so both of us have to be available (and awake) to make it through. It’s not that logistically easy. He plays ball sometimes, and I have the habit of passing out at 8:30 every night. It’s not auspicious for good TV watching.
Also, Kenny has a very short attention span with TV shows. He forgets them or loses interest quickly, and then we tend to not finish things. like seasons 6 and 7 of Mad Men, which has fallen by the wayside, or seasons 3 and 4 of Orange is the New Black. Gone.
But hey, I shouldn’t complain. We have so many good options. Do you remember when you were at the mercy of the TV schedule? Those grueling days are gone!
You know what else is gone? Plain old pumpkin bread. Not that I’m hating, because I’m not. But this is sooooo much better.
In the middle of these moist and gluten-free layers is pumpkin cheesecake. It’s lovely. The creamy pumpkin middle layer does full justice to the cakey outer layer. Woohoo!
Hope you have a lovely fall TV season, and that you get caught up on all your shows. It’s hard work! Better have some pumpkin chocolate chip cheesecake bread around to make it easier!
Pumpkin Chocolate Chip Cheesecake Bread
1 and 3/4 cups oat flour (labeled gluten-free)
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 teaspoon salt
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 can pumpkin puree
1/2 cup canola oil
1 cup milk chocolate chips
8 oz.cream cheese, softened (l used reduced-fat)
1/3 cup pumpkin puree
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
- Preheat the oven to 350. Coat a loaf pan with cooking spray and set aside.
- In a large bowl, mix all the dry ingredients except the sugars until well incorporated. Set aside.
- In a medium-sized bowl, combine the eggs and sugars and mix well. Add the pumpkin and oil and stir again. Add the wet ingredients to the dry and beat until a smooth batter has formed. Fold in the milk chocolate chips. Set aside.
- In a small bowl, combine the cream cheese and sugar, stirring until smooth and creamy.Add the egg, pumpkin and pumpkin pie spice, stirring again until the batter has no lumps.
- Pour half of the pumpkin batter into the prepared pan, smoothing it down evenly with a spatula. Pour the cheesecake filling over the top, smoothing that down as well. Finally, top with the remaining pumpkin batter.
- Bake for 30 minutes. At that point, form a loose tent over the bread with foil to prevent the sides from burning before the middle cooks. Bake for an additional 20 minutes.
- Remove the bread from the oven and cool completely. Cut into slices. Store covered. I like mine chilled, but that might not be your preference!