Harvest Pumpkin Bars
Yield
2 dozenPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅔ | cups |
sugar
|
|
| 1 | cup |
soy oil
|
* |
| 4 | large |
eggs
|
|
| 16 | ounces |
canned pumpkin purée
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
soy flour
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 394 | ml |
sugar
|
|
| 237 | ml |
soy oil
|
* |
| 4 | large |
eggs
|
|
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
soy flour
|
*
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
Directions
Preheat oven to 350℉ (180℃).
Spray 10x15x1 inch pan with non-stick spray.
In large bowl, combine sugar, eggs and oil. Add pumpkin and mix thoroughly.
Combine flours and spices and stir into pumpkin mixture.
Pour batter into prepared pan.
Bake for 25 to 30 minutes, or until tester comes out clean from middle of pan.
