Chef Lou’s Pumpkin Bars
2 cups sugar
1 cup melted (or softened) butter
2 cups pumpkin
2 cups flour
½ teaspoons salt
½ teaspoons baking powder
1 teaspoons baking soda
3/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
Prepared Icing (see recipe below)
Beat the sugar, and butter to blend. Beat in the eggs, one at a time and continue until light & fluffy. Then beat in the pumpkin.
In a separate bowl, sift together the remaining ingredients. Fold into the pumpkin mix.
Pour batter onto a lined cookie pan and bake for 30 minutes at 325 degrees. Remove from oven and place in freezer for 1 hour.
To glaze, take pumpkin pan out of the freezer. Run a knife around the edges of the sheet to loosen bread from pan.
Place a bake pan liner directly on top of the bread. Place a sheet pan on top of the bake pan liner. Place a sheet pan on top of the bake pan liner. Holding both pans with both hands, flip pans over. Bread should fall out of first sheet pan right on top of the other sheet pan. Pull bake pan liner off of the bottom of bread.
Pour icing over the bread evenly. Place bread in the refrigerator so icing will set. When ready to serve, cut 24- 1” X 2” bars out of the sheet pan.
4 cups sifted powdered sugar
1/3 cup orange juice
Combine powdered sugar and orange juice; stir well over medium heat until reaches a temperature of 115 degrees. Spread evenly over bread.
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