Pumpkin Spice Bread with Ginger Cream Cheese Icing

What a week, huh?  And it’s only Tuesday!  I learned a dear, dear cousin of mine in Puerto Rico is sick.  The family here stateside was devastated.  My cousin in Tallahassee and I were in the process of planning a last minute trip to PR, furiously texting back and forth, when suddenly I received not a text but a phone call from her.  She had been pulled out of her grad class and was on her way to the emergency room and would I please say a prayer for her.  Her oldest of three had been hit by a car while riding his bike home.  She knew nothing else of his condition but that.  She heard my voice calm and soothing assuring her my siblings and I would immediately start a prayer circle.  She heard my words of quiet strength and hope.  She could not see my knees buckle with fear nor did she see my eyes fill up with tears.  Hours later I received the text stating he was fine!  His face and hands were all bloodied up.  His glasses were lost and his bike mangled but he was more than okay.  He had worn his protective helmet and it had done its job.  I wanted to do something for them.  I wanted to jump in my little car and 400 miles later show up at her door arms filled with baked goods.  I wanted to wrap her entire family in my arms because family is everything to us.  

And this is what I would have taken.  It’s an easy quick bread that when baking fills your house with the  warm smells of fall.  The smells that make you feel cozy and safe from harm.  Whether you have a slice with a cup of coffee or hot tea or even a glass of milk, this quick bread is satisfying and positively luscious.  I use reduced fat cream cheese in the icing because it’s a bit tangier than whole fat and that tang is more than welcome in the rich frosting.  It also marries quite well with the piquant ginger.  Here’s to hoping the rest of the week is a little easier to handle.  I heard a rumor today’s election day but after last night I can handle this hands down.  Good luck everybody!