Tender chewy blondies are studded with adorable conversation heart candy and topped with cherry cream cheese frosting. Simple to make and oh so cute, these blondies are a wonderful dessert for Valentine's Day! Jump to Recipe Valentine's Day has never really been an exciting holiday for me. Growing up, I was labelled a nerd, so it wasn't until my later years, that I actually had someone to celebrate it with. Even now, it still feels like a regular day to me, because I make it a point to show my SO and the kids that I love them every single day; not just one special day a year. Sure I might get flowers, or chocolates, but that doesn't mean as much as getting them on a random day throughout the year. Even if we aren't gung ho about the holiday, it doesn't stop me for getting excited when I see all the Valentine's candies. Which was the case, this past weekend. I stopped by our local bulk store, to get a few baking supplies and couldn't help myself from wal
A decadent pumpkin loaf is swirled with a sinful layer of cinnamon sugar and pecans, for a dessert that screams of Fall.
I love pumpkin dessert. Unfortunately I'm the only one in the house who does. So I don't bake with pumpkin as much as I'd like to. The last thing I need it to eat a whole dessert to myself, LOL. But I remembered a recipe I had seen for Pumpkin Cinnamon Swirl Bread, that sounded so good. I LOVED the Cinnamon Roll Pound Cake I made earlier this year, so decided a pumpkin version would be equally as good, if not better.
This sweet bread is fantastic! I was worried about drying it out, since it didn't want to cook in the center, but after covering it with foil (so the pecans wouldn't burn), it cooked up beautifully and was not dry at all. I love the extra pop of sweet cinnamon goodness, mixed with the earthy flavour of the pecans. Such a great pairing with pumpkin. I brought some in to work to share with the staff, so I wouldn't have to eat it all.
Cinnamon Swirl Pumpkin Bread
adapted from Creations by Kara
1 C pure pumpkin puree
2 eggs
1 C sugar
1/2 C canola oil
2 C flour
2 tsp pumpkin pie spice
2 tsp baking powder
1/2 tsp salt
Cinnamon Pecan Swirl
1/3 C sugar
1 tsp cinnamon
1/3 C chopped pecans
Preheat oven to 325 degrees F. Grease a large loaf pan well with shortening, or spray generously with cooking spray.
In a bowl, combine 1/3 C sugar, cinnamon and chopped pecans. Set aside.
In a large mixing bowl, beat together the pumpkin, eggs, oil and sugar; until smooth. In a separate bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
Add the dry ingredients to the wet ingredients and mix until just combined. Pour half the batter into your prepared loaf pan and sprinkle with two thirds of the cinnamon pecan mixture.
Pour remaining batter into the pan and smooth out the top. Sprinkle with remaining cinnamon pecan mixture; lightly pressing pecans into the top of the loaf.
Bake for 50-60 minutes; or until a toothpick inserted in the center comes out clean. Cover with foil half way through baking if pecans begin to brown too much.
Let cool in pan for 10 minutes, before removing to a wire rack to cool.
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