It is that time of year again when the leaves fall, the air turns brisk and with all the wonderful pumpkin available I dig out my favorite pumpkin recipes. This pumpkin bar is a great hit on our afternoon sideboard, and is incredibly easy to make, stores well and is full of all the spice flavors we associate with this time of year. Perfect with mulled cider or a spice tea, these bar also freeze well for those unexpected times you need something sweet.
If you love walnuts you could add some to this recipe or chop very fine and sprinkle on top with the the orange zest.
Bake and enjoy!
INGREDIENTS
4 eggs
2 c. sugar
1 c. vegetable oil
1 can (16oz) pumpkin
2 c flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
½ tsp ginger
¼ tsp cloves
1 tsp grated orange rind
½ cup golden raisins
DIRECTIONS
Heat oven to 350F. Grease 15 ½ x 10 ½ jelly roll pan, or a half sheet pan.
Beat eggs, sugar, oil and pumpkin
Stir in flour, baking powder, cinnamon, baking soda, ginger and cloves.
Mix in raisins
Pour batter into the prepared pan and bake until light brown and the middle springs back to touch, about 25-30 min.
Cool completely on a rack.
Frost with a cream cheese frosting.
Keep refrigerated if not using immediately
Freezes beautifully
Cream Cheese Frosting
1 pkg (3oz) cream cheese, softened
1/3 c butter, softened
1 ½ teaspoons vanilla
1 tsp grated orange rind (plus some to sprinkle on the top)
2 c. powdered sugar
Mix cream cheese, butter and vanilla together
Gradually add the powdered sugar till completely smooth
Spread on cooled cake, sprinkle with grated orange rind and then refrigerate
Swiss Woods Bed and Breakfast
http://www.swisswoods.com
Debbie Mosimann
the Lititz Broad….