If pumpkin bread had a slightly saltier and crunchier cousin, it would look like this warmly-spiced dessert.

Recipe by Joy Wilson of Joy the Baker
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease a 9-inch square baking pan, line with parchment paper, and grease the paper; set pan aside.

  • In a medium bowl stir together butter and sugar until no lumps remain. Stir in egg and vanilla. Stir in pumpkin. Add flour, cinnamon, baking powder, ginger, salt, allspice, and nutmeg; stir until combined and no pockets of flour remain. Fold in half the almonds. Spoon into pan, spreading to edges. Top with remaining almonds.

  • Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack. Use parchment paper to lift uncut bars from pan. Remove from paper and cut into bars. To serve, top with sweetened whipped cream and drizzle with maple syrup, if desired.

Nutrition Facts

233 calories; 13 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 27 mg cholesterol; 63 mg sodium. 193 mg potassium; 26 g carbohydrates; 3 g fiber; 14 g sugar; 5 g protein; 0 g trans fatty acid; 2578 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 67 mg calcium; 2 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 2.0 stars
I just made these and they are a little drier than I was expecting. They are moist inside but not as much as I had hoped for. They were not difficult. I did not have any whipping cream, perhaps that would have done the trick. I did have the maple syrup and some 1/2 & 1/2 which I poured over.
Rating: Unrated
We really enjoyed these, subbed pepitas for almonds due to a nut allergy and doubled to bake in a 9x13 pan. Everyone loved them