Several months ago I was given a copy of the latest Hummingbird Bakery recipe book_ Home Sweet Home from The Hummingbird Bakery. When I first had it I baked several of the recipes but then got sidetracked by other recipe books.
The other week I was shopping in Northallerton on my day off. I always head to Lewis and Cooper for cake decorating supplies and for other foodie treats. These usually end up being Shepherd’s Purse cheese which my hubby and I adore. This last time though as well as the cheese stash I spotted some cans of Libby’s unsweetened pumpkin pie puree. I have bought this in the past to make Pumpkin Muffins with and have also used it at school when baking Pumpkin Pie towards a Thanksgiving celebration. You can’t often find it in the shops, though Waitrose sometimes has it if I’m lucky. So, I grabbed a tin thinking it would be useful for pumpkin muffins. But, looking through my recipe books I spotted a delicious sounding recipe for Pumpkin Bars in the Hummingbird Bakery book. The bars were baked like a massive rectangular traybake and topped with a cream cheese icing and sprinkled with desiccated coconut. It sounded too delicious for words.
So, finally last Sunday I decided to have a go at making the Pumpkin Bars and would take them into school to share with my work colleagues. Here’s how I made them:
For this recipe you need a 400g can of LIbby’s unsweetened pumpkin puree.
This is what the contents of the pumpkin tin look like! No, it is NOT cat sick as my 13 year old son said.
The puree was whisked up with 4 large eggs, some sugar and some sunflower oil in a large mixing bowl.
In another bowl all the dry ingredients were weighed out- plain flour, bicarbonate of soda, baking powder, cinnamon and ground mixed spice. It smelled heavenly and autumnal.
All the wet and dry ingredients were folded in together.
The mixture was poured into my large traybake tin which had already been greased and lined.
After about 1/2 hour baking time the traybake came out of the oven and sat cooling on the rack until it was completely cold. It had risen well.
The frosting was made by whisking together softened butter and full fat icing sugar.
I then added some icing sugar to the mixture so it was sweetened slightly.
This made a lovely, creamy frosting with an easy spreadable texture.
The frosting was spread onto the traybake and dessicated coconut was sprinkled onto the top of it. I then cut the traybake into 16 large bars!
One of the bars close up!
I was pleased with the way the pumpkin bars had turned out but I have yet to try one as I am trying (but not doing very well) to lose weight. I kept four of the bars and put them in a container for the freezer to try out next weekend. The rest went into work to share with my colleagues. They seemed to go down well because I looked in the box on the Tuesday morning and only 2 out of the 12 were left!
Love Sam xx