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.
 

Fall Baking & Cooking List

 

 Apple Fritter Bites //  Apple Coffee Cake Muffins  // Persimmon Cake//  Glazed Apple Cinnamon Oatmeal Bread //  Pumpkin Coffee Cake Donuts // Apple Crisp // Pumpkin Pie Cheesecake 

//  Slowcooker Apple Pie Steel Cut Oatmeal //  Melt in your Mouth Pumpkin Cookies

Seriously, all of these just look so amazing to me! I can't wait to make them! Zachary's kind of obsessed with Top Pot Starbucks apple fritters, so I think if I could perfect these little bites, I'd be in his favor for always. You know, even more than I am now. ;) I'm excited for the oat meals on chilly fall mornings in the future! Also, the donuts and muffins MUST only be baked when I am taking them to someone else. There is NO WAY those things can sit around my house for days. They wouldn't make it. They look like my favorite kind of pastries! Scones! Why are there no scones on this list?! I must change that. I added a persimmon recipe on here because there are tons of persimmons here in Qingdao every Fall and I've never known what to do with them. I'd also love to make a persimmon pudding or get a persimmon recipe from my Great Aunt. Yes, I should do that. Also, please know, that I will also, most definitely be baking pumpkin chocolate chip bread. But that's a given.

And because we can't eat sweets for every meal & snack of the day (like, who would want to do that anyway? ;)  ), here's 9 soups I'm X to the Cite to the Ed (excited, in case you missed it) about cooking! I'm a sucker for soup. Especially soup you can put in a crock pot which in my world, could be any of these (even if the recipe doesn't permit. I just do my own thang, you know, yo.).

Mushroom Risotto// Roasted Red Pepper Potato Soup //Chili //Creamy Roasted Red Pepper 

//Creamy Chicken Corn//Carrot Tomato Coconut Soup //Cauliflower and Aged Cheddar 

//Cajun Chicken and Mushrooms// Tomato Basil Chicken Stew

Is it crazy that I'm actually feeling all cozy and saying out loud, "Mmmm" at the sight of some of these soups? Can you tell I'm a sucker for creamy soups and red bell peppers? I would also love to make a Roasted Red Pepper and Gouda bisque. Yum. I love the uniqueness of some of the soups above and can't wait to try them! I challenge myself to bake & cook all of the above!

Self, I'll give you fall AND winter, so no excuses! If Julie Andrews could cook through the entire Joy of Cooking in a year, you can make 18 things in a fall and winter. You can do it!

Pep talks are good. Don't you worry though, I won't need any pep talks to eat any of the above!

What's on your fall baking and cooking list?

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.