The other evening, I opened my pantry drawers looking for a snack!
Perhaps it was because I had just mixed up a batch of pumpkin bread and the yummy smell was driving me crazy!
Or perhaps it was just I was craving something.
Come on, friends….
….I know you do that too
…only perhaps you look in your pantry for something really healthy.
Ok, I have another confession to make.
I really didn’t care if it was healthy or not!
I picked up the package of peanut butter bites and said,
“Hello little sandwich cookies!!!! How about you and me having a little party?”
After all, they were very small…smaller than a quarter so a couple wouldn’t hurt too much, would it?
I popped one in my mouth and instantly thought of Reeses peanut butter cups.
Chocolate!, yes chocolate would be nice.
I opened the freezer and hidden away in one of the drawers, (which I have made the candy drawer) , was a package of kisses.
Frozen candy is much less tempting, isn’t it?
Yeah! and I am going to keep telling myself that! 🙂
“Come home to mama”… I purred to those scrumptious little kisses.
But then I got to thinking….why not make my version of a peanut butter cup.
No melting chocolate, no mixing peanut butter with powdered sugar.
I remembered seeing in one of my Taste of Home magazines, a chocolate Hershey’s kiss and a vanilla wafer and a butterscotch morsel made to look like little acorns.
OK…my eyebrows went up into an arch and a smile spread across my lips…and I started salivating.
How about using my peanut butter bites instead of a vanilla wafer, I mused to myself.
Soooooo, I grabbed the peanut butter and made my own little version of little acorns, using Hereshey’s kisses, butterscotch morsels and peanut butter bites. I used peanut butter as the “glue” (instead of whipping up buttercream icing)….. to stick them together and I have to admit, they are yummy!
Especially if you love peanut butter.
I have these cute little owl dishes that I had just bought…just because…. and I placed a few of them on one of the plates.
By this time, my pumpkin loaves were done, so I placed them near the little acorns.
The pumpkin loaf recipe is one I have had for years…and it is very moist which I believe is in part to using oil instead of shortening.
The recipe was given to me by a dear friend about 45 years ago, but who is counting?
You can find the printable recipe under my recipes in the bread category. It is called Sharon’s Pumpkin Loaf.
I have also shown the recipe below, the ingredients are so simple I am sure you have them in your pantry right now.
I have tasted many pumpkin loaves over the years and NONE are as moist and tasty as this recipe and it is quick and easy to make!
Do you have a favorite pumpkin loaf recipe?
Have a great and wonderful day!
- 2 cups sugar
- ½ cup vegetable oil (really makes the loaf moist)
- 1 can pumpkin (2 cups or 303 size can)
- 2 ½ cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon cloves
- 1 teaspoon cinnamon
- Add oil, sugar and pumpkin; stir well
- Add flour, soda, salt, cinnamon and cloves.
- Mixture will be stiff.
- Pour in greased loaf pan
- bake 350 degrees for 1 ½ hours or until toothpick comes out clean.
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