Chocolate Cinnamon Chip Pumpkin Bread

I'm so happy to share this amazing pumpkin bread with you guys today. It's delicious. Just amazing. Like, I'm kind of obsessed. I'm thinking of ways to bake it & share & spread this pumpkin, delciousness. I want to give it to the neighbors! The church! Zachary's co workers! It's just so good, it must be shared! I tried to buy a ten pound bag of flour at Sam's the other day with loaves upon loaves of this pumpkin bread in mind but my mother vetoed it for me & for good reason. We have a wedding this coming weekend that we are preparing for! We are buuuusy. And as much as I want to be eating making loaves upon loaves, this week is not the time! But that doesn't stop me from sharing it with you. Maaaaaaake it. I'm in love.   3 C Flour 1 Tsp Salt 1 Tsp Baking Soda 4 Eggs  2 C Sugar 1 15 oz. can of Pumpkin 1 1/2 C Canola Oil  (I know this sounds like a lot but it's the perfect amount. It's not greasy at all.) 1 Bag (about 2 cups) of Semi-sweet Chocolate Chips 1 C of Cinnamon Chips    Preheat oven to 350 degrees. Mix all dry ingredients together. Mix wet ingredients in a separate bowl. Make a well in the middle of the dry ingredients. Pour in all wet ingredients & mix thoroughly. Fold in the chocolate chips until they're dispersed evenly. Grease two 8x4 loaf pans. I use coconut oil cooking spray. Split the batter between the two pans, pouring it evenly into both pans.    Bake for 60-70 minutes. I baked mine for 65 minutes, removed from the oven & covered with foil for a little more baking time while keeping it moist.     Cool for 10 before serving.   Slice & enjoy! It's delicious hot or cold & great with milk or coffee. :)

Gooey Butter Pumpkin Cake

Hey friends! I have a re-post recipe for you today that I'm dying to make again! With the pumpkins popping up in stores & TX fall creeping in (only in the mornings before noon, but I'll take it!), I'm itching to start making pumpkin goodies. Chances are you are, too! Delicious-ness is what this recipe is!  It's amazing you guys. Ten times better than any pumpkin pie I've tried. (I'm not a fan of pumpkin pie though. So that might be a biased opinion. :) ) Also, it's easy, which is a huge plus when there's so many things to do this Fall!

For the Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

For the Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well. Pour the mixture into the bottom of a lightly greased  baking pan. (I used a 13 x 9 glass baking pan.) 

In a large bowl, mix the cream cheese and pumpkin until smooth. 

Add the eggs, vanilla, and butter, and mix together. Add the powdered sugar, cinnamon, nutmeg, and mix well. 

Spread pumpkin mixture over the cake batter and bake for 40 to 50 minutes.  

Sprinkle it with powdered sugar for looks. :) 

Happy Baking! And, try not to eat the whole pan! Trust me, it's tempting!

Recipe is taken & modified from here.
 

Delicious Pumpkin Cake Bread

Even though Christmas is over, it doesn't mean we still can't enjoy the great tastes of pumpkin, right?! Should you be craving pumpkin again anytime soon, I highly recommend this pumpkin cake bread. Though I originally saw this recipe as Pumpkin brownies, the texture is much closer to a pumpkin cake or bread than to a brownie. Don't worry though! You won't be missing brownies. This recipe is delicious & left me happy & satisfied. Serve with a side of slightly sweet, homemade whipped cream, and you'll be in food heaven!

1 can of pumpkin (15 oz)

1 c oil

4 eggs

1 c sugar

1 c brown sugar

2 c flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp pumpkin pie spice

1 tsp cinnamon 

Mix dry ingredients. Mix wet ingredients separately. Combine. Pour in a glass 9 x 13 greased baking dish. Bake for 30 minutes at 350 degrees F. 

Serve with a side of freshly whipped cream!

Cinnamon Pumpkin Tea Light Holder

This is a repost from last Fall but since it's that wonderful season again, I thought why not repost it! This is a super easy DIY, using one of, if not THE, favorite fall goody, pumpkin. Happy Decorating!

We recently had a Harvest Party with our church and a few girls and I were in charge of decorations. 

Of course we took to Pinterest ( like you do, also, follow mehere! ) and found this oober easy (see how that's just another way of saying 'super easy', I'm really using my synonyms today. ;)) Fall decoration. 

These smelled great  and  looked awesome! 

Needed: 

Cinnamon

Small Pumpkins

Knife

Tealights

Cut the top of the pumpkin off and scoop out the insides. 

Poke holes throughout the pumpkin and pumpkin lid. 

Poke enough holes for the light to shine through and for enough oxygen to get in to keep the flame lit. 

You can use a pencil or screwdriver for this.

Coat the inside of the pumpkin with cinnamon.

Place tea light in the center. 

Light when you start dinner or company comes over!It makes a beautiful, easy decoration to set the mood for the holidays!

Cinnamon Pumpkin Tea Light Holder

This is a repost from last Fall but since it's that wonderful season again, I thought why not repost it! This is a super easy DIY, using one of, if not THE, favorite fall goody, pumpkin. Happy Decorating!

We recently had a Harvest Party with our church and a few girls and I were in charge of decorations. 

Of course we took to Pinterest ( like you do, also, follow mehere! ) and found this oober easy (see how that's just another way of saying 'super easy', I'm really using my synonyms today. ;)) Fall decoration. 

These smelled great  and  looked awesome! 

Needed: 

Cinnamon

Small Pumpkins

Knife

Tealights

Cut the top of the pumpkin off and scoop out the insides. 

Poke holes throughout the pumpkin and pumpkin lid. 

Poke enough holes for the light to shine through and for enough oxygen to get in to keep the flame lit. 

You can use a pencil or screwdriver for this.

Coat the inside of the pumpkin with cinnamon.

Place tea light in the center. 

Light when you start dinner or company comes over!It makes a beautiful, easy decoration to set the mood for the holidays!

Gooey Butter Pumpkin Cake

Hey friends! I have a re-post recipe for you today that I'm dying to make again! With the pumpkins popping up in stores & TX fall creeping in (only in the mornings before noon, but I'll take it!), I'm itching to start making pumpkin goodies. Chances are you are, too! Delicious-ness is what this recipe is!  It's amazing you guys. Ten times better than any pumpkin pie I've tried. (I'm not a fan of pumpkin pie though. So that might be a biased opinion. :) ) Also, it's easy, which is a huge plus when there's so many things to do this Fall!

For the Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

For the Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well. Pour the mixture into the bottom of a lightly greased  baking pan. (I used a 13 x 9 glass baking pan.) 

In a large bowl, mix the cream cheese and pumpkin until smooth. 

Add the eggs, vanilla, and butter, and mix together. Add the powdered sugar, cinnamon, nutmeg, and mix well. 

Spread pumpkin mixture over the cake batter and bake for 40 to 50 minutes.  

Sprinkle it with powdered sugar for looks. :) 

Happy Baking! And, try not to eat the whole pan! Trust me, it's tempting!

Recipe is taken & modified from here.