Pumpkin Pie Bread Pudding

Thanksgiving is uh yeah in two days. TWO.

Those of you who are hosting, or contributing to the yum-tastic gratitude feast probably have the menu made up, the food purchased, and a time line of when to make everything.

I am of course assuming that most of you are WAY more on top of things than I am.

Just in case you are so prepared that you have time to throw another dessert on your menu for Thanksgiving, I have one today for you that is uh...DELICIOUS. That is pretty much the best word to describe it.

At the beginning of the month I was contacted by a certain bread company to develop a Thanksgiving recipe for them. I was beyond thrilled at getting the chance to work with them. I spent a couple of weeks hemming and hawing about what kind of recipe I wanted to develop. I finally settled on this yummy dessert option.

Just as I had settled on my recipe last week, this certain bread company kind of had a company cataclysmic event of ginormous proportions. Wondering if my recipe was still going to be needed, I contacted the powers that be and asked if I should continue to move forward.

I was told absolutely.

So move forward I did.

That is where this recipe for Pumpkin Pie Bread Pudding comes in.

I happily whipped up my Pumpkin Pie Bread Pudding. I snapped pictures. I edited pictures. I ate several portions all in the name of quality control.

Quality control gives this recipe two thumbs WAY up.

I was excited to share it with said bread company, but a little sad because it wasn't going to be available to all of you until after Thanksgiving.

Then...dun, dun, dun...(that is my foreboding soundtrack)...

The said bread company, in light of it's current situation decided to put a halt on the campaign.

Sad news...I didn't get to write for them.

Good news...You get this recipe before Thanksgiving.

This dessert has a perfect pumpkin pie flavor but has the added benefit of a little more density.

Warm out of the oven with a dollop of whipped cream it is just marvelous. Room temperature with a dollop of whipped cream it is again, just marvelous.

This Pumpkin Pie Bread Pudding was a HUGE success in this houseful of eaters.

I think your household will like it too.

You will like it because it is easy and it will give you plenty of holiday acclaim.

All you need is 12-14 slices of white sandwich bread that has been left out part of the day.

After the bread has set out to get a little of it staleness on, tear it up into pieces.

Place the bits of bread into a large bowl.

Add the milk.

Then add the secret ingredient, some Pumpkin Pie Spice creamer.

Eggs in their beaten form will be needed.

Can't forget the good stuff. The vanilla. The brown sugar. The pumpkin. The pumpkin pie spice.

Gently stir everything together. The mixture should look like oatmeal.

Pour into either a 9x13 pan or you can split it between a two different smaller containers. I chose to use a pie pan because, well it is Pumpkin PIE Bread Pudding.

Next roll out one package of premade crust and cut it into small strips.

Sprinkle the crust strips over the top of the bread pudding.

Bake. Wait. Smell. Wait. Peek. Wait.

Done.

Dish it up.

Top with whipped cream and a sprinkle of more pumpkin pie spice.

Dig in.

Lick your lips.

Clean the dish.

Go back for seconds.

Pumpkin Pie Bread Pudding
Just Another Day in Paradise

Print Recipe

12-14 slices of white bread
3 eggs, slightly beaten
2 cups milk
2 cups pumpkin pie spice flavored creamer
1 cup brown sugar
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 1/2 teaspoon vanilla extract
1 roll of pre-made pie crust

heavy cream
1/4 cup sugar
2 teaspoon vanilla
pumpkin pie spice *optional*

Preheat oven to 350 degrees. After letting the bread set out on the counter for several hours, tear up into small-medium pieces. Place the torn bread into a large bowl.

Add the eggs, milk, creamer, brown sugar, pumpkin, pumpkin pie spice and vanilla to the bowl. Gently combine all of the ingredients until it has the consistency of oatmeal.

Pour the mixture into a greased 9x13 baking dish (or split between two smaller containers).

Unroll pie crust. Cut into small rectangular strips. Sprinkle evenly over the top of the bread pudding.

Bake for 1 hour, until it is set but still slightly moves when jiggled...yes I said jiggled.

Remove from the oven and cool slightly.

While the bread pudding is cooling make the whipped cream.

In a chilled bowl add 2 cups heavy cream, 1/4 cup sugar and 2 teaspoons of vanilla. Whip the cream until stiff peaks form.

Serve up the Pumpkin Pie Bread Pudding with a dollop of whipped cream and a sprinkling of pumpkin pie spice.

Happy Holidays.

Pumpkin Cheesecake Bread with Cinnamon Glaze

Oh people.

Mercy me.

I really should stop making this bread. I say to myself, "Self, quit making this bread...aka quit eating this bread!"

Then I think, "I just have to. I mean it is pumpkin season. I only have a few more weeks to inundate my life with pumpkin in everything!"

How can you argue with that reasoning? You can't my friends, you just can't.

I am aware I have been both a little pumpkin and quick bread heavy this year. I explained my quick bread fascination last week when I shared a recipe for Double Chocolate Chip Banana Bread, so I won't go into it again. The pumpkin...well I think you know the pumpkin situation from the above completely normal conversation between myself and myself.

We made this for the first time for a party. I am not sure why I do that. That is why I use a recipe for the first time when I am taking it somewhere OR worse yet having someone over.

I mean if you take it to a party this is always other food to bail your food out if it is a disaster. Plus, if there are enough people no one has to know that you brought the sad little dish no on is eating.

However, if you are loony enough to make a brand new recipe on a day when someone is coming to dinner, then well you might be me. I mean there is absolutely no buffer. You can't blame it on anyone else. There is no other dish to bail your dish out. Then of course you have the repercussion of people joining a "Don't Go to Their House for Dinner" Club.

Good news though, it worked out for me this time.

The pumpkin flavor in the bread was perfect. Then who doesn't like cheesecake? Not this girl. I have made this bread with nuts and without. I personally prefer with the nuts, but Hubby prefers no nuts.

The kicker on this bread would be the cinnamon glaze. Woot!

Overall, um yes please. Loved it. Love it. I will probably make it ten one more time(s) before Fall is officially over.

If you are like me and are trying to squeeze in every bit of pumpkin baking you can before Winter, then I would think this would be a good recipe to put on your list. I would go ahead and trust me on this.

So yummy.

Pumpkin Cheesecake Bread with Cinnamon Glaze 
Nancy Creative

Print Recipe

Filling:
1-8 oz cream cheese, softened
3/4 cup sugar
1 Tablespoon flour
1 egg
1 teaspoon vanilla

Bread:
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/4 cups pumpkin puree
1/2 cup canola oil
2 eggs
1 1/2 cup sugar
1 cup chopped pecans or walnuts (I have done either, both are good)

Cinnamon Glaze:
1 cup powdered sugar
2 1/2 Tablespoons half & half
1 teaspoon cinnamon

Garnish- 1/2 cup chopped pecans or walnuts

Preheat oven to 325. Grease and flour two 8" loaf pans. In one bowl, combine the filling ingredients. Beat until smooth and creamy. Set aside. In another bigger bowl, blend the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and set aside. In another bowl (yes another one), combine the pumpkin, oil, eggs, and sugar. Mix well. Then stir the pumpkin mixture into the flour mixture until combined. Fold in the nuts.

Pour half of the pumpkin bread batter equally into two pans. Then spoon the cream cheese mixture evenly over both. Now spoon over the rest of the pumpkin batter over each loaf. With a knife stuck just in the top layer of pumpkin and the cheesecake layer, swirl the layers around to marble the top part of the bread.

Bake for 55-60 minutes, when a toothpick comes out clean. Cool the bread in the pans for 10 minutes. Then remove to a rack. Let them cool a little bit more while you make the glaze. Mix the powdered sugar and half & half. Then stir in the cinnamon. It should be a glaze consistency.

Pour evenly over both loafs with a spoon. Sprinkle the nuts over the top. Let the bread finish cooling.

Pumpkin Snickerdoodles

Every time I go to the grocery store I seem to feel it necessary to grab another can of pumpkin puree.

I have an obsession. Pumpkin madness, if you will.

Since I have been rather fond of canned pumpkin lately, it would only seem to reason that I am also rather fond of baking with that very canned goodness.

I have already shared the yummiest Pumpkin Bread recipe this season. I have shared a Gingersnap Pumpkin Cheesecake Bar recipe too. In years past, I have also shared recipes for Pumpkin Patch Cookies and for Pumpkin Pie Bars.

So clearly, I like baking with pumpkin...well that is except for actual pumpkin pie. We have talked about this before. I find pumpkin pie mayhaps a tad bit yucky.

I seem to be making up for my pumpkin pie aversion by baking everything else pumpkin flavored.

The newest addition to the pumpkin party we are having over at our house lately...

This lovely, lovely cookie.

Pumpkin Snickerdoodles.

This cookie is AWESOME.

Awesome I tell you.

Everything you love about a snickerdoodle meets everything you love about pumpkin desserts.

Basically, you have a pumpkin sugar cookie rolled in a sugar/pumpkin pie spice mixture.

BAM. Best snickerdoodle EV-AH.

I might have eaten like eight. Well eight if you don't count what I ate in dough...

Next time I make these cookies it will have to be for the intent of sharing with the neighbors. That way I will only eat four-ish.

It might be obvious, but I highly, highly recommend eating making this cookie.

Pumpkin Snickerdoodles
Slightly adapted from Annie's Eats

3 3/4 cups flour
1 1 /2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, room temp
1 cup granulated sugar
1/2 cup brown sugar
3/4 cup canned pumpkin
1 large egg
2 teaspoons vanilla

sugar coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Combine the flour, baking powder, salt, cinnamon, and nutmeg in a bowl and set aside. In the bowl of a mixer, cream the butter and the sugars until fluffy. Blend in pumpkin. Then add in the egg and vanilla until well combined. Slowly mix in dry ingredients until just combined. Cover the dough and chill for at least an hour.

Preheat the oven to 350. Combine the sugar and spices for the coating in a small bowl.

Scoop the dough, about 2 TBS worth, and roll into a ball. Coat each ball in the sugar/spice mixture. Place on a cookie sheet about 2 inches apart. When the cookie sheet is full, dip the bottom of a glass with a small amount of water and then dip in the sugar spice mixture. Slightly flatten each cookie with the bottom of the glass, recoating the glass with the sugar mixture if necessary.

Bake the cookies for 10-12 minutes, when just set and baked through. Let cool for 5 minutes before removing to a cooling rack. Let cool completely.

Eat some. Then store the leftovers in an airtight container.

Yummy, yum, yum.

Gingersnap Pumpkin Cheesecake Bars

The other day I was at our local grocery store getting, well you guessed it, food. When what do my fall-loving eyes behold?

A whole ginormous crate full of the most beautiful gourds ever. I hardly ever buy gourds to decorate with, but I simply could not pass them by. I am not kidding you when I say they are gorgeous. I gathered several white, blue, and bright orange squash.

My sister was quite appalled that I would buy such lovely squash with only the intent of decorating. She kind of thinks squash-eating is dreamy. Still, much to her horror, I got home with my gourds and displayed them around the house...some on the mantle which is still on my blog-to-show-you list.

These gourds reminded me that I have yet to purchase pumpkins for the family. I am pretty horrible at this Halloween tradition. Cutting, gutting, and carving pumpkins is not my favorite thing to do.

Don't judge me!

However, Hubby and the Little Men really enjoy all the mess and weilding of knives. So we get them. So I guess I had better get some soon.

I prefer my pumpkin in food form.

Pumpkin carved versus pumpkin in food form...

Yup the food is going to win every time.

With that little insight into my pumpkin preferences, you will not be surprised that in that same shopping trip I passed the display of canned pumpkin and grabbed a couple of cans to add to the couple of cans I already have in my pantry.

It is Fall after all. A girl can never have too much canned pumpkin.

As I was trying to drown out the loud misbehaving of my children typical for a grocery store outing, I was day dreaming about what to do with my new canned pumpkin.

These bars were almost an instant creation in my head. I figured how could I go wrong by combining several of my favorite things into one bar. Then I simply had to put all of the wonder components together.

Gingersnaps-done.
Cheesecake-done.
Pumpkin-done.
Streusel topping-DUUHHNN!

A gloriously Fall and utterly scrumptious treat was born. A gingersnap crust gives these bars just the right amount of crisp and chewy. Then you have a creamy pumpkin pie inspired cheesecake layer. Oh then the streusel. Well how can you go wrong topping something with an oatmeal, brown sugar, and butter crumble? You can't friends. You just can't.

Could you just die???

Well before you keel over, be sure to make yourself some of these and enjoy.

Gingersnap Pumpkin Cheesecake Bars

Crust:
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 1/2 t ginger
1/2 t salt
2 tsp baking soda
1 tsp cinnamon

Pumpkin Cheesecake Filling:
1-8oz package of cream cheese, softened
1-14.5 oz canned pumpkin puree
3/4 cup sugar
1 egg
1 1/2 tsp pumpkin pie spice

Streusel Topping:
1 cup rolled oats
1/2 cup packed brown sugar
1/2 cup flour
6 Tablespoons butter, cut up 

Preheat oven to 350 degrees.

Prepare crust first. This is basically a ginger cookie dough that I use for my favorite gingersnap cookies. To make, first cream shortening and sugar. Then add egg and molasses. Combine dry ingredients in a separate bowl. Then slowly combine dry and wet ingredients until well combined.

Press the dough into a lightly greased 9x13 pan. Set aside.

To make the filling, combine all of the ingredients and mix until well combined. Pour over the cookie dough already pressed into the pan.

To make the streusel topping, combine all of the ingredients either in a food processor or a bowl. If you mix with a food processor, pulse until the butter is fully incorporated and you have a crumb mixer. Without a processor, wash your hands, roll up your sleeves and get in there and combine everything with your own hands.

Sprinkle the topping evenly over the filling.

Bake for 35-40 minutes. Until the center is just set. Make sure to not cook too long so that you don't over cook the crust/cookie layer.

Let cool on the counter completely.

Then refrigerate for at least two hours.

Cut up and serve. 

And...you're welcome!

Pumpkin Chili

Several years ago, when we still lived in Ohio, we took ourselves to a local small town festival. Not just any festival though. Mid October if you head to Circleville, Ohio you will find a happy quaint little town celebrating pumpkins. Lots and lots of pumpkins.

Besides the normal fair activities, we were also enthralled with displays of pumpkins of all sizes.  Pumpkins, pumpkins,and MORE pumpkins.

Then there was the pumpkin inspired food. Pumpkin burgers, pumpkin donuts, pumpkin ice cream, pumpkin pie, pumpkin butter, pumpkin bread, and pumpkin chili.

I haven't forgotten that sweet little Pumpkin Festival. I haven't forgotten that sweet little bit of Midwestern Fall.

Thanks to my reminiscing, I seemed to remember that pumpkin can go in more than just pie and bread. I mean don't get me wrong it I quite enjoy pumpkin bread, as you might recall from my recent recipe for Chocolate Chip Pumpkin Bread.

Recently we had a chillier day, which by it's very implication means I must make chili.

Chili+Fall+Pumpkin Festival memories= PUMPKIN CHILI.

This recipe is just my kind of chili. It is a hearty chili but not overly spicy. The pumpkin is just lovely. Then add in a little bit of brown sugar and some pumpkin pie spice and BAM, this chili is brought to a whole new level.

Pumpkin spice and brown sugar, "what is this a pie?"

Don't judge it till you try it. The taste of this chili is great. Just trust me.

Top it with sour cream, cheese, maybe some toasted pumpkin kernels. Oh and don't forget the corn bread.


Pumpkin Chili
adapted from FumilyFun.com

2 pounds ground beef (90/10) or ground turkey
1 medium onion, chopped
1 cup canned pumpkin
2 (14.5 oz) cans diced tomatoes
1 can pinto or kidney beans, drained
1 (12 oz) bottle of chili sauce (condiment found in the ketchup aisle)
1 cup beef broth
2 Tablespoons of chili powder
2 teaspoons pumpkin pie spice
2 teaspoons brown sugar
1 1/2 teaspoons salt
1 teaspoon pepper

In a large stock pot or dutch oven, brown beef or turkey with the chopped onion. Drain excess grease.

Add in all the remaining ingredients and stir well to mix.

Bring to a boil, then reduce the heat and simmer for 1 hour.

Serve with grated cheese and sour cream.

Happy pumpkin enjoying.

Thanks for reading, you are grand.

Chocolate Chip Pumpkin Bread

Oh Fall. You know I love you.

I wait all stinking Summer long for your crisp refreshing days. I wait for the chance to don a cardigan and pair of knee-high boots. I wait for apple cider. I wait for leaves to change. I wait for soup. I wait to throw open all the windows. We I for college football. I wait for Halloween and for Thanksgiving. I wait for costume-making. I wait for Turkey. I wait for all things pumpkin, well except pumpkin pie...sorry it is the truth, I can't stand pumpkin pie.

Finally my wait is pretty much over.

I know the calendar in all of its stinginess won't allow me to say it is Fall...

..but shhhh don't tell...

'Cause it feels like Fall, so I am saying it is Fall.

Watch out! I like to live on the edge.

So with my arms stretched out wide to welcome my dear old friend Fall, I must bake something for her (I debated and debated whether fall was a he or a she...since she is my dear old friend I figured she must be a girl).

I chose this.

Oh my word.

Fall you lucky, lucky gal. Just for you, a glaze drizzled loaf of chocolate chip pumpkin bread.

So. Delightfully. Good.

This recipe is legendary in Hubby's family. It comes by way of my SIL's family. This recipe as been tweaked and altered and perfected by her family until it became the loaf of pumpkin bread everyone wanted. A loaf of this bread could be used for currency if gold ever ceased to exist.

Yes it is that fantastic.

So are you in the process of welcoming Fall too?

I am sure she would like another loaf of this bread, or two, or 20, or 200...

So all of you, go ahead make you her some Chocolate Chip Pumpkin Bread.

She will love you for it.

Chocolate Chip Pumpkin Bread

3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
3 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 cup oil
3/4 cup water
2 cups canned pumpkin puree (plain, not pumpkin pie puree)
4 eggs
1 cup chocolate chips

Glaze:
powdered sugar
milk
lemon juice

Preheat Oven to 350.

Grease and flour a large loaf pan (or a few smaller loaf pans). Mix dry ingredients together in a bowl. Set aside. Mix wet ingredients in a bowl. Add dry ingredients until well combined. Add chocolate chips.

Fill greased pans about 3/4 full.

Bake large loafs for 1 hour. Bake smaller pans for 35 minutes.

Mix glaze ingredients to desired consistency. Basically start with a larger amount of sugar and add small amounts of milk and lemon juice to thin it out.

Remove loaf from oven. Let cool 5-10 minutes. Remove carefully from pan onto a cookie rack. Drizzle with glaze.

Slice it up.

Invite Fall in.

Have her take a seat.

Enjoy some pumpkin delightfulness.

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