I am super excited to be able to be a guest blogger for my wonderfully, amazing and talented friend! She is one of the sweetest and funniest people you will ever meet! Here's a little bit of info about me =) My name is Trinity Hansen. I met Amanda when we went to college together...many memories of late night escapades in teh student center, credit cards, and way too much snood! I've been married 8 1/2 years and have 2 wonderful kiddos, with our third baby due in December (so I totally know how you are feeling when you worry about not having enough attention/arms for the kids). I love to cook tasty treats and have recently been trying my hand at more crafts and Do-it-yourself projects. I have 2 blogs that I do. One is my recipe blog Loving Life One Meal at a Time that I mainly use so I can have a spot to keep track of some of the dishes I make. The other one is Talented Terrace Girls. I do it with a group of my friends. WE decided we needed to have a way to share our different projects and recipes with each other and it blossomed into a blog. So come check us out =)
Fall is my favorite time of year! This last week we got a little teaser of fall with some nice cool, rainy weather. It get me all in the mood for hoodies, jeans and pumpkin flavored stuff. (not to mention that hoodies would be more comfortable to wear now that I don't fit into any of my clothes......2 months to go until our newest addition gets here!) I have had this recipe saved for awhile and have just been waiting for a good time to make. So I figured now was as good as ever. I love how this combined pumpkin and cream cheese....two things that are perfect together! It's like eating pumpkin bread and cheesecake in one bite =)
- 2 packages (8 ounces each) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 3 cups sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup canola oil
- 1 cup water
- 4 eggs
- 4 cups all-purpose flour
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 cup chocoalte chips (optional, but oh so yummy!!!)
In a small bowl, beat the cream cheese, sugar, egg and milk; set aside.
In a large bowl, beat the sugar, pumpkin, oil, water and eggs. Combine dry ingredients; gradually add to pumpkin mixture and mix well.
Stir in the chocolate chips.
Pour half of the batter into three greased and floured 8-in. x 4-in. loaf pans. Spoon filling over batter.
Cover filling completely with remaining batter.
Bake at 350° for 65-70 minutes (for larger loaves, if using mini-loaf pans like I like to, the cook time is closer to 30 minutes, but use the toothpick method) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving. Yield: 3 loaves (16 slices each).
I cannot wait to try this!! Thank you so much for sharing!
I would love for you to link up your creative projects at this weeks Pin It Party!!