Pumpkin Bars from The Hummingbird Bakery

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:

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For this recipe you need a 400g can of LIbby’s unsweetened pumpkin puree.
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This is what the contents of the pumpkin tin look like! No, it is NOT cat sick as my 13 year old son said.
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The puree was whisked up with 4 large eggs, some sugar and some sunflower oil in a large mixing bowl.
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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.
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All the wet and dry ingredients were folded in together.
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The mixture was poured into my large traybake tin which had already been greased and lined.
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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.
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The frosting was made by whisking together softened butter and full fat icing sugar.
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I then added some icing sugar to the mixture so it was sweetened slightly.
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This made a lovely, creamy frosting with an easy spreadable texture.
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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!
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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!

Happy Baking!

Love Sam xx

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