Foodporn: Pumpkin Bars
(...the last of the pumpkin recipies for this season, I swear...)
For this evening's girliness at inannajones', I'm bringing along a tray of
Pumpkin Bars
2 eggs
1 cup stewed pumpkin
1 cup sugar (I used 3/4 cup maple syrup and a tablespoon of demerara sugar, just for fun)
1/2 cup vegetable oil
1 cup flour
teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
teaspoon cinnamon
dash ground nutmeg
dash ground cloves
In a large bowl, cream eggs, pumpkin, sugar, and oil. Add dry ingredients and beat until smooth. Pour into a greased baking pan. Bake at 180ºC/350ºF for 25 minutes. Cool and frost if desired. Cut into bars. Recipe can easily be doubled.
Cream Cheese Frosting (recipe already doubled)
100 g/3 oz. cream cheese, softened
1/3 cup butter, softened
tablespoon milk
teaspoon vanilla
2.5 cup confectioners' sugar
Beat together cream cheese, butter, milk and vanilla. Add powdered sugar, beating well. Use to frost bars.
I'm not using the frosting because I doubt the bars will have cooled sufficiently by the time I'd want to leave, but it does taste nice. The bars will taste, unsurprisingly, a lot like the pumpkin bread I made a couple weeks ago, but are less heavy and moist. I think, once they're done baking, that I'll just dust them with a little extra spice. They'd probably also do well with a bit of spiced rum sprinkled over, or possibly made into a rum-sugar glaze. If you experiment, let me know.
For this evening's girliness at inannajones', I'm bringing along a tray of
Pumpkin Bars
2 eggs
1 cup stewed pumpkin
1 cup sugar (I used 3/4 cup maple syrup and a tablespoon of demerara sugar, just for fun)
1/2 cup vegetable oil
1 cup flour
teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
teaspoon cinnamon
dash ground nutmeg
dash ground cloves
In a large bowl, cream eggs, pumpkin, sugar, and oil. Add dry ingredients and beat until smooth. Pour into a greased baking pan. Bake at 180ºC/350ºF for 25 minutes. Cool and frost if desired. Cut into bars. Recipe can easily be doubled.
Cream Cheese Frosting (recipe already doubled)
100 g/3 oz. cream cheese, softened
1/3 cup butter, softened
tablespoon milk
teaspoon vanilla
2.5 cup confectioners' sugar
Beat together cream cheese, butter, milk and vanilla. Add powdered sugar, beating well. Use to frost bars.
I'm not using the frosting because I doubt the bars will have cooled sufficiently by the time I'd want to leave, but it does taste nice. The bars will taste, unsurprisingly, a lot like the pumpkin bread I made a couple weeks ago, but are less heavy and moist. I think, once they're done baking, that I'll just dust them with a little extra spice. They'd probably also do well with a bit of spiced rum sprinkled over, or possibly made into a rum-sugar glaze. If you experiment, let me know.