Wordful Wednesday Meme: Do You Have A Pumpkin On Hand?
For those of us, like Peter, who have joined the pumpkin eating festivities for the month of October, here's a new recipe I've found. How about you? Do you have a favorite pumpkin bread mix? Perhaps Grandma has shared one with you over the years that is so yummy. Sometimes isn't it a bit easier to go to Trader Joe's and use their pumpkin bread mix? Alas, I do remember the good old days down on the farm when we would cut open our pumpkins and make everything from scratch. No matter how you slice it, Pumpkin Bread is one of my favorites for Fall... how about you?
Spiced Pumpkin Bars
|photo credit: BHG.com|
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 1 15-ounce can pumpkin
- 1-2/3 cups granulated sugar
- 1 cup cooking oil
- 3/4 cup chopped pecans (optional)
- Pecan halves (optional)
- 1 11-oz. package cream cheese softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups sifted powdered sugar
- In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
- In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan.
- Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
- In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days. Makes 24 bars.
"A quintessential fall dessert comparable to carrot bars, these spiced pumpkin treats are less messy--and lower in calories--than pumpkin pie or layer cake. If using the optional pecans, the flavor of this recipe is enhanced if you toast them. If you don't have pumpkin on hand, you can substitute pureed carrots or winter squash. Unfrosted, these bars freeze well."This is my Wordless/Wordful Wednesday, what's yours?
“You can’t get a cup of tea big enough or a book long enough to suit me.” — C. S. Lewis