Adventures in Cooking: pumpkin bars!

[alpharaposa]

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!

Comments

[collinsmom.livejournal.com]

That sounds like something I could eat if I use applesauce and egg whites instead of oil and whole eggs. I will have to try it.

[stryck.livejournal.com]

It's possible to use ground flaxseed as an egg substitute.. I've seen the method described online. Or you can use mashed banana.

Food Police

[fatcook.livejournal.com]

You are going to hate me, but both baking powder and baking soda have sodium. They are actually rather high in sodium.
I recommend Hain FeatherWeight for the baking powder. I still haven't found anything that replaces baking soda.

Re: Food Police

[stryck.livejournal.com]

I know! It has been a big source of frustration for me this week. I searched a ton of recipes to find one with such a small amount for the whole thing.

Haven't found the sodium free baking powder locally yet. Might have to order through amazon..

Re: Food Police

[stryck.livejournal.com]

On the topic of baking powder and baking soda, I don't suppose you have a decent pancake recipe, or a tip to use if cutting the amount in a regular recipe? I blew most of my sodium allowance on the pumpkin pancakes yesterday. :( I'll gladly take flatter pancakes if it means I can enjoy more of them, but I'm not sure how much I need to avoid making small disks of leather.

Re: Food Police

[fatcook.livejournal.com]

Yes, I do. But that cookbook is at home and I'm at work. I'll send it to you tonight.
As for finding Hain, I have found it in regular grocery stores. It's usually in the baking or health food sections.