My sister in law, Jenny, loves to cook as much as she loves to draw. She’s a licensed architect as opposed to my brother who’s an engineer. They’re a match made in heaven, aren’t they? Anyway, they have two children whom I absolutely adore. The older one, Jack, is just a year youger than my twins, and the younger one, Jella, is still a baby. My sister and my brother are a power couple. I love how they are able to manage their household even though they are both busy. Jenny actually works from home most of the time just so she can be a mom to her children.
Jenny’s form of stress reliever is baking. She bakes a lot of things and I am often one of the lucky ones who will receive a box of cake or pastries from her. Just recently, she sent me this super moist and yummy cream cheese filled pumpkin bread. Yes! The cream cheese is in between the layers of pumpkin bread goodness. I loved it so much that I always request Jenny to make one for me. I found a similar recipe that I have a feeling you will all enjoy. The list of the ingredients and the instructions on how to make this delicious bread can be found on the next page. Enjoy!
Photo and recipe courtesy of Averie Cooks.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.
