Pumpkin Bars (or Cake...)

I was in the mood to bake today. With the overcast skies and intermittent rain, the idea of baking fresh muffins or bread was appealing. I wanted to make blueberry muffins, which led me to reading my post for Pumpkin Cranberry muffins (a favorite) and then deciding to play around a little bit to make a Pumpkin Bread. In all honesty, I didn't play too much. I omitted the cranberries because we didn't have any, as well as the applesauce for the same reason. I was also curious to see what kind of texture or how well it would hold together without applesauce.

After making it, I realized there was no guar gum in it. This didn't occur to me until I was comparing the recipe to my Pumpkin Spice Cake. I guess my lack of cooking knowledge is being openly exposed; however, it tasted great! Mike actually likes it better than my Pumpkin Spice Cake because the spices aren't as intense, there is also no nutmeg in it and a 1/4 cup less sugar. And my final change? the baking powder. Typically, I put 2 teaspoons each of cream of tartar and baking soda in my cake/muffin recipes, but I didn't have any cream of tartar, only my homemade corn-free baking powder, so I put 5 teaspoons of that in the recipe. It worked!

I wanted to make this in a bread pan, but everything's packed up at the moment, so I opted for an 8x8 glass dish. That's why I called them bars; in reality, it was still pretty similar to a cake. I think this post is generating a theme- "I didn't have...," on the plus side, this is one recipe Ry can have.

Pumpkin Bars (or Cake...)

1-1/4 cup Sorghum Flour

3/4 cup Tapioca Flour

1/2 cup organic sugar

5 teaspoons corn-free baking powder

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon sea salt

1-15 ounce can pumpkin

3 Tablespoons palm shortening, melted

1 Tablespoon molasses

3/4 teaspoon apple cider vinegar


1 cup corn-free powdered sugar

1 Tablespoon cinnamon

3 Tablespoons water

Preheat oven to 400 degrees. Mix together the dry ingredients, set aside. In a small bowl, mix together pumpkin, melted palm shortening and molasses. Add to dry ingredients. Add apple cider vinegar and mix well. Grease 8x8 glass pan with palm shortening, fill with batter. Batter will be very thick, use a spatula to spread around and the back of a metal spoon to even the top. 

Bake at 400 degrees for 20-25 minutes, until a toothpick comes out clean. After removing from the oven, flip onto a plate to cool. Top with the glaze.