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As many of you remember, I ran a recipe contest in November. To be honest, I didn’t have the response I had hoped for, but I am plan on re-running the contest in the spring once my readership has grown some more.
The first recipe I received comes from Lisa Inouye from Hawaii. She is the author of “Sweet as Sugar Cookies“, a blog with a focus on sweet treats. She said she feels most at home when she is baking and cooking for her family, so generating recipes is one thing she is passionate about. Here is her recipe:
2 c. flour (regular or gluten-free flours should work)
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
2 c. coconut sugar
3/4 c. salted butter
1 (15 oz.) can pumpkin
Sift all dry ingredients together. Cream butter and sugar and add the eggs. Add the pumpkin. Add flour mixture. Bake at 350F in five mini greased loaf pans for about 30-45 min., or until a toothpick comes out with only a few moist crumbs attached. Alternately, this could also be baked in a greased 9×13 pan for a more blondie-like appearance. The recipe works best if you let it chill in the fridge after baking it and before cutting it. This makes it more dense and the pumpkin flavor becomes stronger.