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Adventures in Cooking: pumpkin bars!
Tis the season! We bought a pie pumpkin, baked it and pureed the innards, so now I'm sorting through recipes and trying various types out. I made both pumpkin bars and pumpkin pancakes today. The pancakes were good, but not outstanding. The pumpkin bars were delicious, however, somewhere between a quickbread and a baked pudding with a pumpkin pie type taste. So I'm posting the pumpkin bar recipe below, with my modifications.
I am filled with seasonal cheer this evening. Quite stuffed!
1/2 cup oil (I subbed in applesauce, a frequent trick I use in baked goods)
1/3 cup honey
2 eggs
1 cup canned/pureed pumpkin
1 cup and 2 tablespoons whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Mix all the wet ingredients (including pumpkin). Add the dry ingredients. Mix until smooth. Batter will be fairly thick. Pour into greased 13x9 in baking pan. Bake 25-30 minutes at 350 degrees. Cool on a wire rack. Cut when cool.
Before I baked this and tried it, I was considering possible modifications, like adding cinnamon chips (recently spotted at the store) or subbing in some Special Dark cocoa powder for some of the flour. Really, though, I love how these taste without any more modifications. I think I'll get some whipping cream this weekend to whip and put on top and consider myself blessed!
I am filled with seasonal cheer this evening. Quite stuffed!
1/2 cup oil (I subbed in applesauce, a frequent trick I use in baked goods)
1/3 cup honey
2 eggs
1 cup canned/pureed pumpkin
1 cup and 2 tablespoons whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Mix all the wet ingredients (including pumpkin). Add the dry ingredients. Mix until smooth. Batter will be fairly thick. Pour into greased 13x9 in baking pan. Bake 25-30 minutes at 350 degrees. Cool on a wire rack. Cut when cool.
Before I baked this and tried it, I was considering possible modifications, like adding cinnamon chips (recently spotted at the store) or subbing in some Special Dark cocoa powder for some of the flour. Really, though, I love how these taste without any more modifications. I think I'll get some whipping cream this weekend to whip and put on top and consider myself blessed!