This is my grandmother’s recipe for pumpkin bread. I’ve always loved it, and a few years back I finally asked my aunt for the recipe. A Facebook friend recently posted that she was looking for a pumpkin muffin recipe, so I decided to share this. In my opinion, this one works great. Make it as a loaf, cupcakes (just top with icing), or muffins (no icing).
- 1 cup Libby’s Pumpkin
- 4 eggs
- 1 cup vegetable oil
- 1 cup water
- 2 cups white sugar
- 1 cups light brown sugar
- 1 tsp cinnamon
- 1 tsp salt
- ½ tblsp baking powder
- 2 tsp baking soda
- 1 tsp ground cloves
- 3 cups flour
- Preheat oven to 350.
- Mix pumpkin, eggs, oil, and water in an electric mixer.
- Add the remaining ingredients and mix well.
- Pour into loaf (or muffin) pan and bake at 350 for 1 ¼ hours, then test with a toothpick to see if it’s done. For cupcakes/muffins start testing after about 20 minutes.
I was going to make those barrettes today, I swear. But, as usual, life got in the way. I first discovered this yummy treat when a former co-worker’s wife made them and he brought them to work. Ever since, I’ve been making them every year for the family 4th of July bash. Because the family is so large, I do double the recipe, making half with milk chocolate, and half with white chocolate. They’re the perfect combo of sweet and salty.
This holiday season, I was tipped off that a nice coming in from out of town was wondering if I’d make these. Her mom told her it’s a July thing, but I made her a personal batch (in Christmas colors) that will go under the tree tomorrow night.
M&M Pretzel Thingies
- 1 large bag Milk Chocolate M&Ms
- 1 bag Jewel/Shopper’s Value pretzel rings (I’ve only found these in the store brand)
- 1 bag milk or white chocolate chips
- Place a sheet of wax paper on two large cookie sheets. Spread pretzel rings flat, filling about one and a half sheets.
- Put about ¼-½ cup of chocolate chips in a pastry bag.
- Microwave at 30 second intervals, massaging bag inbetween, until chips are melted smooth.
- Squeeze melted chocolate into the rings. Do not overfill.
- Quickly add 3 M&Ms to the melted chocolate in each ring.
- Repeat for remaining rings chips.
- Refrigerate to set chocolate. Best kept refrigerated until serving.