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Pumpkin Bars with Currants

in Diana's Recipe Book

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Servings: 8
A tasty treat to serve during the holidays or anytime during the autumn or winter months. Put one in your child's lunch box for him or her to enjoy at lunch or as a late morning snack.

1/2 cup currants (or your choice of dried fruit)
1/2 cup chopped pecans or walnuts
2 tablespoons all-purpose flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 cup (1 stick/4 oz./113g) unsalted butter
1 cup dark brown sugar, firmly packed
2/3 cup canned 100% pumpkin puree
1 teaspoon vanilla extract
2 eggs

Garnish (optional)
Confectioners' sugar

Preheat oven to 350ºF/180ºC. Spray an 8 or 9-inch square baking dish with nonstick cooking spray or spray dish and line with parchment paper and spray parchment paper also.

Combine currants, chopped nuts and 2 tablespoons of flour in a small bowl, set aside.

Sift together the 1/2 cup flour, baking powder, baking soda, salt and spices in another small bowl.

In a medium-large saucepan, over medium heat, melt butter. Stir in brown sugar and remove from heat. Stir in pumpkin, vanilla and add eggs one at a time. Stir after adding each egg. Beat well. Add flour mixture, stir until combined. Fold in currants and nut mixture. Pour into prepared pan. Bake 30 to 35 minutes. Cool in pan for 10 minutes then invert pan onto wire cooling rack, remove parchment paper and let cool completely. When completely cooled cut into 8 bars. Garnish with a dusting of confectioners' sugar, if desired.

Makes 8 bars.

Date: May 4, 2006

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