Pumpkin Cranberry Bars Recipe

[Nemesis]

Hey Guys, I’m super excited to share this delicious Pumpkin Cranberry Bars recipe with you all! If you’re looking for the perfect fall treat that combines cozy pumpkin flavor with a hint of tangy cranberry, this is it. These bars are perfect for any autumn gathering or just as a delightful snack. Let’s dive in!

Ingredients:
Pumpkin Sponge Cake:

• 200 g vegetable oil
• 215 g brown sugar
• 100 g white sugar
• 200 g eggs
• 225 g pumpkin puree
• 4 g baking soda
• 4 g baking powder
• 2 g salt
• 4 g spice mix (cinnamon, ginger, cardamom – powder)
• 240 g all-purpose flour
• 50 g walnuts (chopped)
• 120 g candied or dried cranberries

Cream Cheese Icing:

• 250 g cream cheese (softened)
• 60 g butter (softened)
• 60 g icing sugar
• 2 g orange zest

Topping:

• 80 g walnuts
• 60 g dried cranberries

Instructions:

1. Pumpkin Sponge Cake:
   • In a bowl, combine the vegetable oil, brown sugar, and white sugar. Whip for 4-5 minutes until the mixture is light in color.
   • Add the eggs and mix well. Stir in the pumpkin puree.
   • Mix in the dry ingredients: baking soda, baking powder, salt, spice mix, and flour.
   • Gently fold in the chopped walnuts and cranberries.
   • Pour the batter into a 20x30 cm cake pan.
   • Bake in a preheated oven at 160°C for 30 minutes, or until golden brown and the sponge springs back when pressed lightly.
   • Allow the cake to cool completely.
2. Cream Cheese Icing:
   • Beat the butter and icing sugar together for 5 minutes until light and fluffy.
   • Add the orange zest and cream cheese, mixing just until combined.
   • Spread the icing evenly over the cooled sponge cake.
3. Topping:
   • Chop the walnuts and dried cranberries and mix them together.
   • Sprinkle the topping over the icing.
   • Refrigerate the cake for 1-2 hours to set, then cut into cubes.
     
     I hope you enjoy making (and eating) these as much as I do. Happy baking!

 

[Kurt]

a nice twist for sweets! I'm loving it!