Pumpkin Bread & Butterscotch Haystacks
I have to admit, Fall is my favorite season of the year. Crisp weather, colorful falling leaves, and a general excitement about the upcoming holiday season. Cooler temperatures are sweeping in over the summer's waning heat, and the leaves are changing to bright reds and oranges, and vibrant yellows against the deep blue skies.
Fall is also a time for all things pumpkin!
One of my favorite memories as a child was going to a pumpkin patch and searching for the best pumpkin to carve. Pumpkins are such an integral part of fall cooking with such things as pumpkin pie, pumpkin cheesecake, and pumpkin soup, but one of my favorites to make is pumpkin bread. It’s similar to Banana Bread, but made with pumpkin.
I found this recipe several years ago in a cooking magazine, and I make it every year around this time. It is best fresh out of the oven with a cup of coffee, or a tall glass of milk. It can be
baked in a traditional 9” x 5” loaf pan, or you can make it in the mini loaf pans and sell them at a Fall Festival.
Most of the ingredients for this recipe you will have in your pantry with the exception of the
canned pumpkin. I have adjusted the seasonings from the original recipe to fit our taste better.
1 -15oz. can pumpkin puree
4 – eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3-1/2 cups AP flour
2 tsp. baking soda
1-1/2 tsp. salt
2 tsp. all spice
Preheat oven to 350 degrees.
Grease and flour (2) - 9” x 5” loaf pans.
In a bowl. Mix together pumpkin, eggs, oil, water , and sugar until well blended.
In a separate bowl, mix together remaining ingredients, then stir into pumpkin mixture until combined.
Pour into prepared pans, filling each about two-thirds full.
Bake approx. 50 minutes, or until a toothpick inserted in center of loaves comes out clean.
Cool 10 minutes in pans on a rack.
Be sure to grease and flour your loaf pan
Don’t let the bread overcook, keep an eye on it in the oven around 40 minutes.
For a little variation, add 1 cup of chopped walnuts, or make a simple glaze of 1-1/2cups of confectionary sugar and 3-4 tbsp. of water or milk to drizzle on top.
The second recipe is for “Fall Butterscotch Haystacks.” November is “National Peanut Butter
Lovers Appreciation Month”, and what better way to celebrate than to make these peanut butter & butterscotch flavored desserts.
These tasty treats are made with just three ingredients, peanut butter, butterscotch chips, and chow mien noodles and can be made in just a few minutes. Haystacks can be adapted to match most any season, and for Fall you can add the candied pumpkins to these delicious
treats to resemble a pumpkin patch.
If you really wanted to get more elaborate with these, you could set them on top of a dirt cake to resemble a pumpkin patch. The candy pumpkins add a touch of sweetness to the haystacks, and it’s a nice mix of sweet and salty. All you do is press one candied pumpkin to the warm haystacks and once it cools, it will be firm enough to eat.
These festive desserts would be great to take to a Fall party, or your Thanksgiving dinner. These are very easy to make, and would be a good family activity in the kitchen.
I hope everyone has a wonderful Thanksgiving!
Fall Butterscotch Haystacks
1- 11oz. bag of Butterscotch Candy Morsels
¾ cup creamy peanut butter
4 cups crunchy chow mien noodles
Small Candy Pumpkins for decoration
In a large microwave safe bowl, melt the butterscotch morsels and the peanut butter in the microwave.
Start with 1 minute and then stir, and put back in microwave in 30 second intervals until melted.
Mix in the chow mien noodles.
Drop by tablespoons onto wax paper and shape into haystacks.
Press 1 pumpkin against each haystack.
Let sit to firm up.
Once you drop the haystacks onto the wax paper, quickly shape into a tall haystack form, and press the pumpkin up to the haystack.
Put the treats in the refrigerator to firm up quicker
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