Today is my two year blogging anniversary! And I almost completely forgot about it – haha!
It’s really no surprise that I almost missed it! Life has been baaaaNANAS lately. I’m deep in wedding planning mode, my real world job is nut-so and my fiance and I trying to wrap everything up for our engagement pictures we have scheduled next Monday.
I’ve really kind of made these engagement pictures a whole production. We have an amazing photographer booked, I’ve planned out at least 3 wardrobe changes, cut and colored by hair, scheduled a manicure, dedicated Saturday to flower shopping at the LA Flower mart, and been working out/eating crazy healthy for what feels like a million months. The only thing I am kind of going back and forth about is whether we should include our dog in the pictures. She’s been a part of our relationship since day one, I love her more than words could describe, but I don’t know if it will be too much of a hassle… thoughts???
And then there’s been wedding planning! We did a tour of a venue Saturday and both fell in love with it! We have a date that we’re holding pending no issues with immediate family or our photographer. I’ve been working all week on getting proposals for DJs, lighting, food, alcohol, etc… It’s a full time job for sure. I’m also debating whether or not to do my own flowers… crazy, right???
And then my real world job – well I’m only just in the middle of one of my largest projects! It’s opening in Las Vegas in exactly one month, that along with my other fourteen stores I’m designing and it’s no surprise I almost missed celebrating two years at A Happy Food Dance.
And what better way to spend it that swirled cream cheese – specifically cream cheese swirled gingerbread loaf. Be warned – if you make this bread, it will infuse your whole house with the smell of Christmas and the holidays. The nutmeg and allspice, ginger and cinnamon – it’s like Santa came over and now your whole house smells like him.
This bread is easy and delicious, plus did I mention that cream cheese is SWIRLED throughout. I love a good cream cheese swirl, in anything really, but it always gives bread that extra, creamy bonus.
So, now that I’ve totally brain dumped my past few days on you, let’s just grab a piece of bread, a delicious latte and enjoy the day!
- 1½ cups all-purpose flour
- 1 tablespoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- ½ cup dark molasses
- 2 large eggs, at room temperature
- ½ cup buttermilk
- 2 teaspoons vanilla
- 4 ounces cream cheese, at room temperature
- 1 large egg, at room temperature
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
- Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray and line with parchment paper, set aside.
- In a medium bowl, combine all-purpose flour, ginger, allspice, cloves, cinnamon, baking soda and salt. Whisk to combine.
- In the bowl of a stand mixer, add butter and brown sugar in bowl and beat on medium speed until mixture is light and fluffy. Add in dark molasses and beat to combine.
- While mixer is running, add eggs, one at a time, beating well after each addition and stopping to scrape down bowl as needed.
- Add one third of the flour mixture, followed with half of the milk mixture. Beat until smooth.
- Add an additional third of the flour mixture, then remaining buttermilk, then a final addition of flour. Beat until mixture is incorporated and smooth. Add vanilla and give one final mix.
- Pour half of the mixture into the prepared pan.
- In a small bowl, combine swirl ingredients: cream cheese, egg, sugar and flour. Beat until well combined and add to loaf pan.
- Top with remaining batter.
- Bake for 45-55 minutes or until a toothpick is inserted into the middle and comes out clean. The loaf should be pulling away from the sides.
- Cool cake in pan for about 10 minutes, then turn onto wire rack and let cool completely.
- Serve! Keep in an airtight container in the refrigerator for up to 7 days.