Pumpkin Bars
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5.0
1,089 reviews
Excellent
Pumpkin Bars
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This pumpkin bars recipe is a perfect one to make for fall, especially when you're entertaining a crowd. They're moist, tender with a light pumpkin-y flavor
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs room temperature
- 2/3 cup cane sugar
- 2/3 cup dark brown sugar
- 15 ounces pumpkin puree
- 1 cup unsweetened applesauce
Instructions
- Preheat the oven to 350°F.
- Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl. Beat the eggs, sugar, pumpkin and applesauce in another large bowl.
- Gradually pour the dry ingredients into wet ingredients and mix until just combined.
- Pour the batter into an ungreased 9x13 baking pan and bake for 25-30 minutes or until set. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Equipments used:
Notes
- Recipe: Adapted from Paula Deen with modifications to make it healthier like swapping the vegetable oil for applesauce.
- Storage: Store the remaining pumpkin bars in an airtight container. They will last up to 5 days in the fridge.
- Freezing Instructions: Cool the pumpkin bars completely. Then tightly wrap the entire pan or the bars in plastic wrap or aluminum foil. Then place the wrapped pan or slices in a freezer-friendly storage bag or airtight container for up to 3 months. Thaw in the fridge or at room temperature.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- You can substitute whole wheat flour for the all purpose flour, but the texture will not be as moist.
- To make this gluten-free, use an all-purpose gluten-free flour mix, but again the texture will not be as moist. Do not substitute only almond flour or only coconut flour though
- You can substitute the sugar for coconut sugar.
- I swapped the oil entirely for applesauce. But you can use canola oil, vegetable oil or coconut oil instead or swap half the amount.
- You can substitute homemade pumpkin puree but I think the taste is better with canned pumpkin.
Nutrition Information
Show Details
Calories
98kcal
(5%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
27mg
(9%)
Sodium
83mg
(3%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
43IU
(1%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 83mg | 3% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,089 reviews
Excellent
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