Pumpkin Cake Bars w/ Cream Cheese Frosting

By Dine and Dish  

Pumpkin Cake Bars with Cream Cheese Frosting

Photo by Dine & Dish

Yield: 12 to 24

Ingredients:

  • 4 large eggs
  • 1 2⁄3 cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 6 ounces cream cheese
  • 6 tablespoons butter, softened
  • 3 cups confectioners’ sugar

 

Directions:

  1. Preheat oven to 350°F.
  2. Grease and flour one glass 9 x 13 inch pan.
  3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
  4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
  5. Bake at 350° for 25 to 30 minutes.Remove from oven and allow to cool.

 

For the frosting:  Beat together the cream cheese, butter and confectioner’s sugar.
Evenly spread over bars after they have cooled.

 

 

Swirled Pumpkin Yeast Bread Recipe

Yield: 2 loaves (16 slices each) or 32 Servings

Swirled Pumpkin Yeast Bread
Photo by Taste of Home©

Ingredients:

  • 4-1/2 to 5 cups all-purpose flour
  • 3 cups whole wheat flour
  • 2 cups quick-cooking oats
  • 2/3 cup packed brown sugar
  • 2-1/2 teaspoons pumpkin pie spice
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (120° to 130°)
  • 1 cup canned pumpkin
  • 1/3 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 eggs, lightly beaten
  • 1/2 cup raisins

FILLING:

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Directions:

  1. In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
  4. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 350° for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
Nutritional Facts
1 slice equals 201 calories, 5 g fat (1 g saturated fat), 17 mg cholesterol, 130 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Swirled Pumpkin Yeast Bread in Country Woman Christmas Annual 2007, p39