Tag Archives: pumpkin

Christmas Countdown- The Great Pumpkin Loaf

It’s Christmas Eve!!!! Claire came over to my place today to finish up the Christmas baking. We had a few ideas of what we wanted to bake but due to my poor planning we were limited by the number of eggs I had on hand. We settled on this pumpkin loaf, as both of us have a soft spot for pumpkin. I really like this recipe because it calls for cream cheese in the batter. That makes for an extra tasty treat!

Pumpkin Loaf on a white plate with a red placemat underneath

The Great Pumpkin Loaf (adapted from Jean Pare’s Muffins and More)

4 oz cream cheese, softened
1/4 cup butter
1 1/4 cup granulated sugar
2 eggs
1 cup canned pumpkin
1 1/4 all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp pumpkin pie spice or cloves (I didn’t have cloves!)

Preheat oven to 350. Cream the cheese, butter and sugar in a mixing bowl (I used my stand mixer.) Beat in eggs one at a time until blended. Beat in pumpkin.
In another bowl, combine remaining ingredients. Stir until mixed. Pour into cheese/butter/sugar mixture and stir until just blended. Pour into greased 9×5 greased loaf pan. Bake for 60-70 minutes until tester comes out clean. Cool for 10 minutes in pan (I skipped this!) Place on rack to cool.

Merry Merry!


Pumpkin Muffins TWD Rewind!

Hey, it’s me Caroline. Have you been wondering where I am? Claire has been holding down the fort here while my life has been a little topsy-turvey. December was a wild month for me. I finished one job, packed my apartment, moved to a new city, started a new job and wrote a 20ish page term paper. Needless to say, I didn’t have a lot of time for baking and blogging. Now that doesn’t mean I didn’t bake, but when I did, I didn’t manage to take photos. So many thanks to Claire, who has been busy herself planning a wedding, for looking after our little piece of cyber-space.


Pumpkin Muffins

I actually baked a rewind in November, knowing that things would be crazy in December, but it got eaten before I had a chance to take a photo. My bad. This one almost was a miss too, as I left my camera in Toronto, forgotten in all the Christmas festivities. So I snapped a photo with my cell phone. Obviously, it isn’t stellar but what can you do. These pumpkin muffins were delicious. I, of course, used chocolate chips instead of raisins. For the recipe head on over here where Kelly made a great pick!

I hope to be back in the baking game in the New Year (which I MUST share as I have a bridesmaid to fit into in a few short months!) Hope you all have a wonderful NYE!

Pumpkin and Maple Cream Cheese Bundt

Happy National Bundt Day! Mary, the Food Librarian, once again counted down to today by posting 30 bundts in 30 days. I love Mary’s blog, she always has tasty treats and beautiful photos. And of course, as mentioned before, I am partial to her blog as we are both librarians. I decided to join in the fun by making a pumpkin bundt with a maple cream cheese filling. I used mini bundt pans and I confess, I filled them too full. I guess I haven’t quite mastered them yet. Oh well, just another excuse to keep making bundts!
Close up of the pumpkin bundt
Pumpkin Bundt Cake (adapted from King Arthur Flour)
1/3 cup oil (I used canola but the original recipe indicated vegetable)
2 large eggs
1 cup sugar
1 cup canned pumpkin
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp salt
1 tsp baking powder
1 1/4 cups flour

Maple Cream Cheese Filling
6 oz cream cheese, softened
2 tbs sugar
2 tbs brown sugar
3 tbs maple syrup
1 tbs flour
1 egg white

1. Preheat oven to 350 and grease your pans.
2. Mix together oil, eggs, sugar, pumpkin, pumpkin pie spice, cinnamon, salt, and baking powder. (I used my stand mixer.)
3. Add flour and mix until just blended.  Set aside the batter.
4. Mix together all the cream cheese filling ingredients until smooth.
5. To assemble the cake, pour pumpkin batter into pans until 1/3 full. Then add a reasonable amount of the cream cheese mixture (sorry I eyeballed it). Then add more batter on top.
6. Bake for until tester comes out clean. This entirely depends on your pan size. Start by putting your timer on for 20 minutes and then keep checking.

BTW I had extra filling so I made pumpkin muffins to use it up!

Maple Bundt with Cream Cheese Filling


Caramel Pumpkin Pie -TWD

It’s 11:51 and I am just starting to work on this week’s post-eek. I was busy doing my readings for class tomorrow night and oh yeah, baking this pie.

Caramel Pumpkin Pie with Graham Crust

I have to be honest, I didn’t try it. S. stopped by after his rehearsal (he’s playing at the Rex this Saturday night if you are in Toronto) and was more than willing to taste test. He dug the pie and commented on the complexity of the flavours. I dug my pie plate which I picked up in New Orleans this  summer at Potsalot Pottery. It’s a great shop, highly recommended.

I tweaked the recipe by making a graham crust (mainly because I ran out of time). I couldn’t bear to use a store bought pie crust and S. loves anything graham. For the recipe head on over to Janell’s blog, Mortensen Family Memoirs. If you haven’t picked up Baking: From my Home to Yours, you should!

Frosted Pumpkin Cake

This past weekend, I did a little sister bonding in Toronto. It was a great weekend with good times and yummy food. On Sunday afternoon, we had plans to bake a little something and when the first attempt didn’t go as planned, we decided to try a pumpkin recipe. I had just been flipping through some of Caroline’s magazines and found this recipe. It looked yummy and super easy to make so I thought I would give it a whirl. It also doesn’t heart that it is a slightly healthier cake than usual!

The end result was a moist cake with great frosting! The cake wasn’t that flavourful but that may have had something to do with the fact that I used the not-so-fresh cinnamon in Caroline’s cupboard! Caroline and I decided that we would make this cake again but next time we would add pumpkin pie spice for a little something more! I also used about 1/4 cup more of icing sugar in the frosting because it was a little runny.

Frosted Pumpkin Cake
Source: Cooking Light November 2009
10.1 ounces flour (about 2 1/4 cups)
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
1 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla extract
2 large eggs
1 (15 ounce) can pumpkin puree (I used 1 3/4 cups)
Cooking Spray
2 tbsp butter, softened
1/2 tsp vanilla extract
1 (8 ounce) package light cream cheese
2 cups sifted powdered sugar

1. Preheat oven to 350.
2. To prepare cake, weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, butter, and vanilla in large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin, mix well. Fold in flour mixture. Spread batter into a 9×13 pan coated with baking spray. Bake for 25 minutes or until a wooden pick inserted into the centre comes out clean. Cool completely in pan on a wire rack.
4. To prepare frosting, combine butter, vanilla, and cream cheese in medium bowl; beat with a mixer at medium speed until combined. Gradually add the icing sugar, beating until well combined. Spread frosting over cake.

I am sure this is the first of many pumpkin recipes this fall on our blog, so stay tuned!


Pumpkin Caramel Cheesecake Loaf

My coworker Jen’s birthday was in the summer while I was off on vacation. Jen, being the awesome coworker that she is, made me a super delicious banana cake for my birthday last March. It was seriously amazing. So I was feeling really bad in October when I still hadn’t baked her up a late birthday treat. Jen was very gracious about the whole thing, given that September was beyond crazy in library land, and she was pleased enough to celebrate in October. We hemmed and hawed but when I saw this recipe by Peabody of Culinary Concoctions, we decided this was the one.

We were too busy eating the cake to focus on taking pictures, hence the slightly lame photo. But the cake was delicious, what’s not to like when pumpkin, cream cheese and caramel are involved? I think this would be great for afternoon tea over the Christmas holidays. I’m just sayin’ you might want to try it.

All in one Holiday Bundt Cake TWD

I love pumpkin desserts and this cake was no exception. I like to call the pumpkin treats whenever they show up on the TWD recipe list, fortunately Claire let me have this one as well. I baked this on the weekend for S. and his family. Sometimes I give away my baking and I forget to take pictures (okay a lot of the time) but this time I had the foresight to make a mini-bundt for me, in addition to the large one. And I sure was glad I did, as this cake was delicious. I made the maple glaze to go with my mini-bundt. Seriously, adding maple to anything is a recipe for success.

All in one Holiday Bundt

Thanks to Britin of The Nitty Britty for choosing a great recipe. Go check out the antics that the other bakers got up to over at Tuesdays with Dorie.

Pumpkin Apple Bundt

Did you know that today is National Bundt Day (at least in the United States anyways)? I know because Mary The Food Librarian has just finished 30 days of Bundts, affectionately named I Like Big Bundts. Mary’s blog is awesome and she is a bundt aficionado and thus, we were treated to 30 days of bundts. I couldn’t let the day pass without getting in on the action so I made the Pumpkin Apple Bundt from day three. I was tempted by many of them and I am sure that I will refer back to them when the bundt urge hits again. Thanks Mary for such a great event!


Post photo taking I added a Maple glaze to the cake. I mixed icing sugar, maple syrup and a bit of water (you could use milk but I didn’t have any). I think this added a little something special, a good improvisation if you will.

Pumpkin Biscuits TWD

OK, so I know that this week’s recipe was supposed to be sweet potato biscuits, but I have a thing for pumpkin so I changed it up a little. This recipe was chosen by Erin of Prudence Pennywise. I notice that her biscuits are light and fluffy looking, unlike mine which are neither, light nor fluffy. That being said mine were super tasty. I used a cup of canned pumpkin and I added an extra tablespoon of brown sugar (’cause I like sweetness!).

Hmmm, pumpkin scones

Hmmm, pumpkin scones

Obviously, I need to work these to get to the light and fluffy place but all in all there were super tasty. Hmm, pumpkin.

Pumpkin Muffins

Once you open a can of pumpkin you are committed. The ones I end up buying have over three cups in them, which means three different pumpkin treats. I usually pick one thing that I want to make and then scrounge around finding recipes to finish off the can with. Last week though, I had two recipes that I needed to make so I only had to scrounge for one. This is it. Don’t get me wrong, I love muffins, but I sure wouldn’t open a can for them. But for a third choice, these are pretty good. Hopefully there will be posts coming on choices one and two;)


The best part about making these was that I got to try out my new square muffin tin. I got it in the summer (such as it was here in Ontario) but never got around to using it. Square is the new round in my books.

Pumpkin Muffins adapted from Company’s Coming Muffins & More (nothing wrong with Jean!)

1.5 cups flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1.5 tsp pumpkin pie spice
1/2 cup chocolate chips (The “real” recipe called for raisins but seriously chocolate is better)
1 egg
1/2 cup sugar
1/3 cup melted butter or margarine
1 cup cooked pumpkin
1/2 cup milk

Combine first 8 ingredients. Mix together and then make a well in the middle. Then in another bowl, whisk egg. Add in sugar, butter, pumpkin and milk and mix well. Pour into the flour. Mix until blended, don’t over-stir. Bake at 400 for 15-20 minutes. Let stand for five minutes then remove from pan. Serve warm or not.