Pumpkin White Chocolate Chip Loaf

This month the Cake Slice Bakers baked up a Pumpkin Chocolate Chip Loaf from Cake Keeper Cakes by Lauren Chattman . I have made a pumpkin chocolate chip bundt cake before and it was awesome. So I was super excited to try this recipe as well. Instead of using chocolate chips though, I decided I would try out white chocolate chips instead. This cake smelled amazing while it was baking and I could hardly wait to cut into it and try it! What a way to start the fall baking season!!!

Pumpkin Chocolate Chip Loaf

Recipe from Cake Keeper Cakes by Lauren Chattman

Printable Recipe

1 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

/4 teaspoon ground cloves

pinch of nutmeg

1/2 cup (1 stick) unsalted butter, at room temp

1 1/4 cups sugar

3 eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips (I used white chocolate chips)

1 cup chopped walnuts (I omitted these)

Preheat oven to 350 degrees F. Coat the 9 x 5 inch loaf pan with non stick cooking spray.

Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a medium bowl.

Cream together butter and sugar on medium high speed for about 3 minutes until fluffy.

Reduce mixer speed to medium low and adds eggs one at a time, mixing well between each addition.

Mix in pumpkin.

Slowly add dry ingredients until well combined, scrapes down sides as needed.

Stir in chocolate chips and walnuts, if using.

Pour batter into prepared pan and smooth the top with a rubber spatula.

Bake for 55 minutes to an hour or until cake is firm and toothpick inserted into center of a cake comes out clean.

Slice and serve!

This cake was delicious, if you want to see the other pumpkin chocolate chip cake I've made before check it out here.

If you want to check out other member of the Cake Slice Bakers check out the blogroll here.

Print This

Thanksgiving Desserts---A little late....

I am a little late posting but I guess it is better late than never! Anyways I was in charge of bringing desserts for Thanksgiving so I wanted to do a couple of different things, I decided on Pumpkin Cheesecake, Dutch Apple Pie and Cinnamon Cream Cheese Bundt Cake I found on Ordinary Day.

The pumpkin cheesecakes I have made many many times before, but this time I decided I wanted to try them cupcake size and mini cupcake size. Let me just tell you...they were a hit! Who can pass up a miniature sized cheesecake! I do have to apologize however, because I didn't get any pictures of what the finished product looked like. Think yummy piped whipped cream on top of each!

The apple pie I had actually made last year for Thanksgiving, it was really good however its was a little too liquidy in my opinion. So this time around I just added a little extra flour and it was absolutely perfect! Dutch apple pie is my mom's favorite so I had to make this one again this year.

The Cinnamon Cream Cheese Bundt Cake I saw on Michelle's blog One Ordinary Day a few weeks back and I just thought it sounded delicious! However the recipe calls for Brown Sugar Cinnamon Spice Swirl Cream Cheese and I looked everywhere for it for weeks until finally one day I stumbled upon it at Rice Epicurean here in Houston. I was so excited I bought 3 of them!



Cinnamon Cream Cheese Bundt Cake from Michelle at One Ordinary Day which she adapted from My Recipes and Smitten Kitchen

1 1/2 cups (3 sticks) unsalted butter, at room temp
8 oz. Philadelphia Brown Sugar & Cinnamon Spice Swirl Cream Cheese, at room temp
3 cups sugar
6 large eggs
2 tsp. vanilla extract
2 tsp. ground cinnamon
3 cups all purpose flour
1 tsp. salt


Preheat oven to 325 degrees and spray a 12 cup bundt pan with baking spray.

Place butter and cream cheese in mixing bowl and beat on medium speed until smooth. Add sugar, increase mixer to high speed and beat for 5 mins, until mixture is light and airy. Add eggs, one at a time , beating after each addition. Add vanilla and cinnamon, then flour and salt all at one time. Beat just until incorporated.

Pour batter into prepared pan and even out the top.


Bake until cake is golden brown and a cake tester comes out clean, about 1 hour and 15 mins. Remove cake from oven to cooling rack. Cool in pan for 20 minutes. Remove from pan and allow to cool completely. Glaze with Cinnamon glaze. (recipe below)
Cinnamon Glaze

1 cup powdered sugar
2 Tbsp milk
1/2 tsp. ground cinnamon

Mix ingredients in small bowl until smooth. Drizzle over cooled cake and Enjoy!!!

This cake was really good, its light and moist and ohh soo yummy! My family loved it and so did I. I would definitely make again. I do think my bundt pan might be 10 cups so it was pretty full, but it baked up nicely. (It did rise over the center but didnt cause any issues and this glaze was amazing. I heated it up just a little in the microwave for breakfast the day after Thanksgiving!

Mini Pumpkin Cheesecakes (This recipe comes from a copycat of the Cheesecake Factory Pumpkin Cheesecake)

1 1/2 cups graham crackers crumbs

5 tbsp. butter melted

1 cup plus 1 tbsp sugar

3 8oz. package cream cheese, softened

1 tbsp vanilla

1 cup canned pumpkin ( I used Libby's)

3 eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

whipped cream and or caramel, for serving

Preheat over to 350 degrees.

Make the crust by combining the graham crackers crumbs with the melted butter and tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. ( I did 1. 5 times the recipe for the crust cause thats my favorite part.) Press the crumbs into the bottom of the liners.

To make into cupcake sized, put about 1 tablespoon of crumb mixture into the paper liners and smooth out with the back of a spoon. For the mini sized cheesecakes use about a teaspoon of crumb mixture. Bake the crust for 5 mins then set aside until you are ready to fill.

In a large mixing bowl, combine the cream cheese, 1 cup of sugar, and vanilla. Mix until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue to beat until smooth and creamy.

Pour the filling into the paper liner almost filling to the top. Bake for about 18-22 mins. The tops will turn a bit darker at this point, remove from the oven and allow the cheesecakes to chill.

Once the cheesecakes comes to room temp, put into the refrigerator. Serve with whipped topping and caramel.

These are a becoming a family favorite and I am sure I will be making them again next Thanksgiving. I enjoyed them even more since they were more bite sized then a slice of normal cheesecake.

Dutch Apple Pie Recipe from Recipezaar

1 homemade or ready made pie crust

5 1/2 cups peeled, cored and sliced cooking apples (I used 6 Granny Smith Apples)

1 tablespoon lemon juice

1/2 cup sugar

1/4 cup brown sugar, packed

3 tablespoons flour (I used about 4 1/2)

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Topping:

3/4 cup flour

1/2 cup sugar

1/4 cup brown sugar, packed

1/3 cup butter, at room temp

Preheat oven to 375 degrees.

Fit pie crust into pie plate. (If needed)

In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.

Pile into crust.

Prepare topping:

In a medium bowl, with a pastry blender, mix flour, sugars, and butter until coarsely crumbled.

Sprinkle evenly over apples.

Bake at 375 degrees for 50 minutes.

If you love apple pie you definitely need to try this pie! It is delish! You can also refrigerate and just re-heat at 350 before serving. Cover with foil to keep from burning the crumb topping!

Print This

Pumpkin Chocolate Chip Bundt Cake

I have been so busy lately I have yet to make a single Halloween or even fall recipe. What a horrible baker! I think my work friends have been slightly disappointed. :(

So last night I decided it was time to get into the fall spirit. It is finally getting a little cooler here in Houston, so that helped a little too! I have been seeing all kinds of Pumpkin recipes all over the blogs so I thought I would start there as well. My boyfriend has been requesting pumpkin cheesecakes but I didn't have all the ingredients on hand. Instead I saw this Pumpkin Chocolate Chip Bundt cake on Two Peas and Their Pod and went straight home to get started. I have never made anything with chocolate and pumpkin together, but apparently I have been missing out! Man was this cake ever good! I think I might have to make it again for the holidays. It comes together so quickly and you can add variations as you would like. I originally wanted to do white chocolate chips but didn't have enough on hand. So I used both mini and regular semi sweet chocolate chips and added a cream cheese drizzle to add some flare.

Pumpkin Chocolate Chip Bundt Cake from Two Peas and Their Pod which was adapted from Epicurious, Gourmet

2 sticks unsalted butter, at room temp

2 1/4 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

1 1/2 tsp cinnamon

3/4 tsp ground all spice

Pinch of fresh nutmeg (ground nutmeg works too)
1/2 tsp salt

1 1/4 canned solid packed pumpkin ( I used Libby's 15 0z can)

3/4 cup well-shaken buttermilk

1 1/2 tsp vanilla

1 1/4 cups sugar

3 large eggs

Chocolate Chips of Chunks ( I used a combination of regular and mini semi sweet chocolate chips)

Preheat oven to 350 degrees. Spray a 10 inch bundt pan with Pam with flour.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, ground nutmeg, and salt in a bowl.

Whisk together pumpkin, buttermilk, and vanilla in a separate bowl.

All whisked together

Beat butter and sugar in a large bowl with an electric mixer at a medium speed until creamy. Add eggs one at a time, while mixing on low. On low, add flour mixture and pumpkin mixture in batches, beginning and ending with the flour mixture. Mix just until combined, be careful not to over mix. By hand, stir in the chocolate chips.

Spoon cake batter into pan, smoothing top. Pound the pan on the counter to settle the batter. Bake until a toothpick comes out clean in center of cake, about 45-50 mins. (Mine took about 43 mins)

Cool the cake, on a rack, for 15 mins. Invert and re-invert to cool on wire rack. Cool completely before decorating or serving.

Cream Cheese Drizzle

4 ounces cream cheese, at room temp

1 tablespoon butter, at room temp

2 cups powdered sugar

1 teaspoon vanilla

1 tablespoon milk (Add more if needed)

Melt in microwave in 15-20 second intervals. Stir and drizzle on the top!

This cake was really awesome! Have it for breakfast with some coffee, for a snack or serve it up for the holidays you will not be disappointed!

Print This