Pumpkin Cranberry Bars

These easy pumpkin squares make a simple, sweet dessert.

  • 1 ½ cups Hard White Wheat Flour
  • 1 ¼ cups Sugar
  • 2 teaspoons Baking Powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoon Ground Ginger
  • 6 Tablespoons Whole Egg Powder
  • 3/4 cup Water
  • 15 ounces Canned Pumpkin
  • ¾ cup Canola Oil
  • ¾ cup Dried Cranberries
In a large bowl, combine the first six ingredients. In another bowl, whisk
the egg powder and water; add pumpkin and oil. Stir into dry ingredients until well
combined. Stir in cranberries and chopped pecans.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Evenly place pecan halves on top of batter. Bake at 350℉ for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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