pumpkin recipes...pumpkin cream cheese bread and pumpkin poke cake

Tuesday, October 16, 2012

I promised I would be a pumpkin baking machine this fall and I am definitely keeping up with my bucket list in that area...these two are my favorites so far and I wanted to make sure to share them and "pay it forward"!
Pumpkin Cream Cheese Bread (recipe link here)
For the Cheese Batter:
8 oz softened cream cheese
1 large egg, room temperature, lightly beaten
1/4 cup powdered sugar
1/2 tsp pure vanilla extract
For the Pumpkin Spice Batter:
3/4 cup brown sugar
2 large eggs
3/4 cup pumpkin puree
2 tbsp canola oil
1 tsp pure vanilla extract
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
For the Cheese Batter: Use electric mixer to beat together all ingredients until smooth and creamy.
For the Pumpkin Spice Batter: Preheat oven to 350F; grease pans with butter. In a medium bowl, whisk together brown sugar and eggs until light and fluffy, then stir in pumpkin, canola oil, and vanilla. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir dry ingredients into the wet, being careful not to over-mix. Divide pumpkin batter between loaf pans, then pour cheese batter on top.
Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean. Cool 10 minutes in the pans, then transfer to a wire rack to finish cooling.
Pumpkin Better Than "..." Cake (recipe link here)
1 box yellow cake mix
1 small can pumpkin puree
1 14 oz. can sweetened condensed milk
1 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce
In a large bowl, mix together cake mix and pumpkin puree until a smooth batter forms. Pour batter into a well greased 9×13 baking dish. Bake at 350º according to the directions on the cake mix box.
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon or fork, poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. Refrigerate for 3 to 4 hours, or overnight.  


  1. That looks so good! I already have such a long list of pumpkin/fall foods that I want to cook/bake this year! Next up, is pumpkin cupcakes with cream cheese frosting, but I think I'll adding this to the list, as well. The cream cheese baked into the bread looks really good :)


  2. looks amazing!! i need to start baking!

  3. looks amazing!! i need to start baking!

  4. Yum! These both look awesome! :)

  5. I want to learn to like pumpkin.

  6. yummmm!! LOVE all of these recipe posts!! :)

  7. Omg! The pumpkin cheese bread looks amazing! You have inspired me to make a Fall bucket list! You have also really been my inspiration to start blogging. I am just recently married and after the wedding was over, I was left feeling sad that I did't have something to look forward to. I loved all the positivity in your blog and it reminded me of all the things I love about my life. So thank you, because blogging has really helped be stay on track.

  8. That pumpkin cream cheese bread sounds DIVINE. Pinning this!!! : ) You're blog is so cute. Found you from your guest post on Just Rainbows and Butterflies. So happy for Jess!! : )

    New follower!

  9. This looks so yummy:)! I would love a slice!

  10. These look great! I made some pumpkin bread the other night and I felt so great to have made something "fall"

    Hope you continue baking and posting more recipes!

  11. I made the cake as an experiment because I was not really sure if I would like it or how it would turn out. I brought it to the office at lunchtime and the whole cake is already gone! It was a HUGE hit and the recipe was immediately printed off and copies were made. I will be making the cake to take home for Thanksgiving. I LOVE reading this blog and only hope to have as cute of a husband and family that you have right now. I am only 26 so I feel like I have some time. Precious litle girl and thanks for all the recipes!