Pumpkin Bread

Pumpkin Bread www.confessionsofabakingqueen.com

Happy Thanksgiving!

Can’t believe it’s Thanksgiving! Woah has this year been crazy and I have so much to be thankful for! This year I re visited my love for Banana Bread and all kind of “breads” in general. When I saw this recipe I had to make it.


This bread is dense and moist and amazing. I made it in the late afternoon and by the time it had cooled it was dark outside..I wanted to wait till the next day to photograph. This presented a problem. I could not devour the whole loaf. So I decided I would practice self control. My version of self control was slicing a little bit each time making sure that I wasn’t eating a lot of the bread.  Between me and family half the loaf was gone by the end of the night.


I hope all you have a fabulous day spending it with family and friends. And goodluck to all you Black Friday goers. Sadly, I will not be shopping this year. Now that the stores are opening at 9pm and Midnight the whole concept is ruined for me. I miss how it was 8-10 years ago when the stores would open at 4am. It isn’t the same to me anymore.


Make this bread you will not regret it! 🙂


Pumpkin Bread

  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 8


  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 light brown sugar
  • 4 tablespoons cold butter


  1. Preheat oven to 350F and spray a 9X5 loaf pan with cooking spray.
  2. In the bowl of an electric mixer combine the oil, eggs and vanilla. Mix for 1-2 minutes. Add the pumpkin and mix until fully combined. Slowly add 1 cup of flour, granulated sugar, baking soda, 1/2 tsp of salt and 1/2 teaspoon of cinnamon. Mix until smooth and pour into prepared pan.
  3. In a medium bowl combine brown sugar, remaining flour, salt and cinnamon. Cut in the butter with a pastry blender, 2 knives or rub it together with your hands. Sprinkle over batter.
  4. Bake 55-65 minutes or until a toothpick inserted in comes out clean.

Recipe adapted from: The Picky Palate Cookbook 

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Pumpkin Bars w/ Cream Cheese Frosting

Pumpkin Bars w/ Cream Cheese Frosting www.confessionsofabakingqueen.com

It’s fall here in California.. at least that’s what I keep telling myself but this damn weather here is not letting up! 85! My lord! Anyways I had some leftover pumpkin from my Pumpkin Pie Bars  and decided to make some more bars.

I recently watched a documentary Forks Over Knives and so I want to be more healthy…blah blah blah. Well my idea of healthy is no added oils into the bars, I only used Chobani Greek Yogurt.

These bars were great as my sister put it ” A super, super, super amazing-ness piece heaven in your mouth”

They are so dense and moist. Almost like a pumpkin brownies spice moist bar. And there is no oil or butter in them!

Pumpkin Bars w/ Cream Cheese Frosting www.confessionsofabakingqueen.com

Pumpkin Bars w/ Cream Cheese Frosting

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 12


  • 1/2 Cup Chobani Vanilla Greek Yogurt
  • 2 Eggs
  • 1/2 Cup + 1/3 Cup Sugar
  • 12 oz Pumpkin Puree
  • 1 Cup AP Flour
  • 1 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 2 TSP Pumpkin Pie Spice
  • 1/2 TSP Salt
  • 1 Package (8oz) Cream Cheese at room temp
  • 1 Stick Butter at room temp
  • 2 1/2 Cups Powdered Sugar
  • 2 TSP Vanilla Extract


  1. Preheat oven to 350F and grease a 8X8 or 9X9 baking pan. I also lined mine with foil before greasing the pan.
  2. In a large bowl with an electric mixer combine the eggs, greek yogurt, sugar and pumpkin puree.
  3. In a small bowl sift together the flour, baking powder, baking soda, pumpkin pie spice and salt.
  4. Mix dry ingredients into wet batter until fully combined.
  5. Pour into pan and bake for 45-50 minutes, or until toothpick inserted in the middle comes out clean (no wet batter)
  6. Once bars are completely cooled begin making the frosting.
  7. In the bowl of an electric mixer combine cream cheese and butter until light and fluffy (2-3 minutes).
  8. Pour in sifted powdered sugar and vanilla. Once fully combined and smooth spread or pipe on to cooled bars.


When I put the bars in the oven to bake I take the cream cheese and butter out to come to room temperature.


Enjoy and have a great day! 

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Banana Nutella Muffle Cookies

Banana Nutella Muffle Cookies www.confessionsofabakingqueen.com

As of late I have had this weird obsession with Banana Bread. I mean who doesn’t love a dense, banana, moist slice of heaven? Then slather some butttah on it baby and I’m ready to go! 🙂 Well the other day I controlled my obsession and made banana cookies. I know, I know still bananas but I did change it up a bit!

I had no idea what to expect with these cookies. I have never made “cookies” with banana before. These cookies turned out light and fluffy. If you are looking for a typical super sweet cookie like a chocolate chip cookies these are not for you.

The cookies reminded me of a “muffle”, they would be the perfect addition to a brunch menu.

Hope you enjoy 🙂

Banana Nutella Muffle Cookies www.confessionsofabakingqueen.com

Banana Nutella Muffle Cookies

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 24


  • 1 1/2 Cups Flour
  • 1 Cup Sugar
  • 1/2 TSP Salt
  • 3/4 Cup Shortening
  • 2 Large Rip Bananas
  • 1 Egg
  • 1 3/4 Cup Oats
  • 1/4 Cup Nutella


  1. Pre heat oven to 400F and line a baking sheet with a silpat liner.
  2. In a large bowl sift flour, sugar, baking soda and salt.
  3. Cut in shortening (A pastry blender works best but two knives work too).
  4. Beat in mashed banana and egg. Mix in oats.
  5. Use a knife and slice in the Nutella.
  6. Drop spoonfuls of dough on to the lined baking sheet. Bake for 8-10 minutes.

Recipe from: Chef In Training 

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My healthy breakfast

Healthy Breakfast www.confessionsofabakingqueen.com

Healthy Breakfast


Breakfast can be one of my favorite meals of the day. Basically because it can be an overload of sugar. Who doesn’t love that? French Toast, Pancakes, Sausage dipped in maple syrup. Well most days I try to make breakfast my most “healthy” meal of the day. I find it easier to keep breakfast healthy then any other meal. Mostly breakfast I am by myself and I haven’t had a chance to crave anything so usually I can keep myself to a healthy breakfast. Unless of course the chocolate covered pretzels, Reese’s Peanut Butter Cups, Cookie Dough or anything else for that matter gives me a look in the fridge. Then all hell breaks loose!! 🙂

My current breakfast meal is Greek yogurt with almonds and fresh berries. I can’t seem to get enough! I love that the Greek yogurt is thicker and has more protein. Don’t get me wrong I don’t do plain Greek yogurt. That is just wrong. I do vanilla and then load it up with whatever fresh berries I have in the fridge. 

At Trader Joe’s you can get raw sliced almonds and they are the perfect topping to my yogurt and berries. It gives me the same kind of texture/crunch that granola would but without the added sugar. And everyone always says how great almonds are so its a win win! 🙂


3/4 Cup Greek Yogurt 
1 Handful of Blueberries 
1 Handful of Peaches 
Lots of Almonds 

1. Wash and dry your fruit. Set inside a bowl. pour yogurt over and sprinkle with as many almonds as you desire. Enjoy 🙂 

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Monkey Bread Stuffed with Cream Cheese

Monkey Bread Stuffed with Cream Cheese www.confessionsofabakingqueen.com

Cream Cheese Stuffed Monkey Bread

Warm Gooey Sweet Bread stuffed with Cream Cheese? HELLO! Can I have some NOW! I waited to make this recipe because I just knew it would be AMAZING! And as much as I overload on sugar every single day I knew this would make a large portion and I would end up eating it all. I would happily do it but I am trying to be “healthy” 🙁 

So a few weeks ago for my birthday I went to Glen Ivy Hot Springs with some of my best friends. There was 10 of us, so I thought this would be the perfect opportunity to make this! I got up early and prepared it before all the girls came over- It smelled amazing in the oven and took all of 10 minutes to prepare. 

Once we dug in we couldn’t stop it was so scrumptious! And very nice because you could easily break off a ball or two of dough stuffed with the cream cheese! Cream cheese really does make everything better 🙂 


3/4 Cup Brown Sugar 
3/4 Cup Sugar 
1 TBSP Cinnamon 
1 Cup Butter 
1 8oz Block Cream Cheese 
2 16oz Cans Refrigerated Flaky Buttermilk Biscuits ( I ended up with 4 extra biscuits) 


1. Grease a large Bundt Pan and preheat oven to 350F I sprinkled some extra brown and white sugar onto the bottom of the pan as well 🙂 
2. Mix together the sugars and cinnamon
3. Cut 20 discs of dough from the biscuits and cut the cream cheese block into 20 squares
4. Wrap each disc around a square of cream cheese then place 10 of the dough/cream cheese balls inside the prepared pan
5. Melt 1 cup of butter and add it to the sugar mixture, Spread half of the mixture over the dough balls 
6 Layer the rest of the dough balls on top and sprinkle the rest of the sugar mixture on top. Bake for 40 minute and enjoy 
Recipe adapted from: pipandebby
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