Orange Pumpkin Bars

2 cups flour 1 tsp nutmeg
2 cups sugar ½ tsp sea salt
2 tsp baking powder 15 oz can pumpkin
1 tsp baking soda 1 cup Blood Orange Olive Oil
1 tsp ground cloves 2 tsp Cinnamon Pear Balsamic Vinegar
1 tsp cinnamon 4 eggs
Preheat oven to 350.  Grease (use blood orange olive oil) and flour a 9×13 baking pan.  Combine dry ingredients in a large bowl.  Add wet ingredients and mix by hand until completely incorporated – approximately 3 minutes.  Pour batter into prepared pan.  Bake for 25 – 30 minutes.  Let cool and frost.
Cinnamon Pear Buttercream Frosting
2 cups confectioners sugar
½ cup unsalted butter, softened (not melted) – 1 stick
4 oz cream cheese, softened
2 Tbsp milk
1 Tbsp Cinnamon Pear Balsamic Vinegar
Beat butter and cream cheese for a few minutes with paddle attachment on medium speed.  Add powdered sugar and mix on low speed until incorporated.  Increase speed to medium and add balsamic and milk  – beat for 3 minutes until smooth.


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