Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 15 ounces pumpkin purée
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1/3 cup evaporated milk
  • 1 1/2 teaspoons vanilla extract or vanilla paste
  • 1/2 recipe for cream cheese frosting

Instruction

  • Preheat oven to 350˚F. Lightly grease multi-cavity mini loaf pan (or 9”x 13” baking dish).
  • Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk together.
  • In another mixing bowl combine remaining ingredients and whisk together until fully mixed.
  • Whisk flour mixture into pumpkin mixture.
  • Pour 1/3 cup of the batter evenly into each cavity of the prepared loaf pan and bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into the center of the bars (testing a couple of the bars in the center of the loaf pan is best).
  • Slightly cool bars, about 15 to 20 minutes, before transferring them to a cooling rack to completely cool.
  • Frost tops of each bar with cream cheese frosting, finish with a sprinkle of ground cinnamon and serve.