Pumpkiny Goodness

Thanks for all the encouragement about the blog. I'm definitely planning on more asymmetrical necklaces, as well as a few more bibs/burp cloths. But Christmas presents are competing right now for my attention. The season is moving quickly!
Remember these? I try to keep a batch of them in the freezer for quick breakfasts. This week I had some pumpkin on hand...I added golden raisins, cloves and nutmeg. Judah's been gobbling them up. The pumpkin was left over from this recipe:

Pumpkin Loaf With Cream Cheese Ribbon:

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup veggie oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cloves

Cream Cheese Mixture:
6-8 oz. cream cheese, softened
a little butter, softened
1/3 c. powdered sugar
1 egg
2 tsp. grated orange rind (this was good!)

1 Preheat oven to 350°F. Mix together the flour, salt, sugar, and baking soda. Also cream together the cream cheese mixture.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly.

3 Pour half the batter into a well-buttered 9x5x3 inch loaf pan. Top with a layer of the cream cheese mixture. Pour remaining pumpkin batter on top. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean.