Oh-Oh Oh-range Pumpkin Bars Recipe

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Enjoy life's cookies for everyone

  • Yield: 2 Dozen

Ingredients

For Bars
  • 1 cup (225 g) packed brown sugar
  • 0.66 cup (160 ml) orange juice or water
  • 1 cup (245 g) canned pumpkin
  • ¼ cup (60 ml) vegetable oil
  • 1 teaspoon (5 ml) vanilla extract
  • ¼ teaspoon (1.5 g) salt
  • 2 cups (250 g) Bob’s Red Mill white or brown rice flour
  • 2 teaspoons (9. 2 g) baking powder
  • ½ teaspoon (2.3 g) baking soda
  • 1 cup (120 g) finely shredded carrots
  • 1 teaspoon (1.7 g) orange zest
  • ½ cup (83 g) packed golden sulfite free raisins (optional)
For Icing (Optional)
  • ½ cup (60 g) powdered sugar
  • 2 tablespoons (30 ml) orange juice
How to Make It
  1. Preheat oven to 350°F (180°C, or gas mark 4).
  2. To make the bars
  3. Cream together the brown sugar, orange juice, pumpkin, oil, vanilla, and salt. Add flour, baking powder, and baking soda and mix until well combined. Stir in carrots, orange zest, and raisins.
  4. Pour batter into a greased 9 x 13-inch (23 x 33-cm) baking pan. Bake for 25 to 30 minutes or until firm in the center. Let cool
  5. To make the icing
  6. If using combine powdered sugar and orange juice in a bowl and stir until smooth
  7. Spread icing over cooled cake. Cut into bars. Sprinkle with orange zest if desired.
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