Thursday, December 27, 2012

Cinnamon Pumpkin Bars

This is the season to use pumpkin in our recipes.  No, I am not tired of pumpkin after October.  For a squash lover, I think pumpkin is a sure-sell.  Of course, you can use real pumpkin but I was out to save time.  I find that most recipes using canned pumpkin are fast and easy.  This one is delicious too.

IMG_4345
Diana Rattray About.com  (adapted)
Cinnamon Pumpkin Bars

Ingredients:

1 1/2 cups gluten-free flour mix
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg     
                                                                                                           IMG_44331/2 teaspoon salt
3 large eggs
1 can (15 ounces) pumpkin puree
1 1/2 teaspoons pure vanilla extract
1 teaspoon rum extract (optional)
3/4 cup  oil

Topping:
1/2 cup gluten-free flour mixture (I make a mix of 2 cups brown rice and 2/3 cup potato starch and 1/3 cup tapioca flour. Take the amount needed to fill the flour requirement. In this case you need two cups of the mix for the cake and topping.)

1/2 cup brown sugar
6 tablespoons oil
1 teaspoon cinnamon

Method:
 
Grease and flour a 9 inch square baking pan.  Pre-heat oven to 350°
In a bowl, combine the 1 1/2 cups gluten-free flour, 3/4 cup brown sugar and 1/2 cup granulated sugar, baking powder, cinnamon, nutmeg, guar gum and salt; set aside.
In a mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended, scraping the bowl a few times.
Stir in the dry ingredients until blended. Spread in prepared baking pan.

In another bowl, combine the 1/2 cup flour, 1/3 cup brown sugar and cinnamon. (You can use one half cup of nuts in this mixture. I didn’t and I am sorry I did not. Use fine chopped walnuts or pecans.)

Using a pastry blender, cut in the butter until crumbly.

Sprinkle evenly over the pumpkin batter. Bake for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean.

Cool in pan on a rack. Cut in squares to serve.

5 comments:

  1. This must be delicious. I agree. Pumpkin is an all-round food. But I don't have time for fresh either.

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  2. I love pumpkin - fresh or canned!

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  3. My mom loves pumpkin and bar type recipes. I'm sure she would love this one, so I'll be sure to share it with her. Thanks for providing it for us!

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  4. Oh Chaya! These look absolutely mouth-watering! I invite you to share it in 'Made From Scratch' Monday for the month of December. The linky is open until midnight tonight...and speaking of...I wish you a very happy, healthy, and safe New Year!

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  5. So yummy. I can telesmell:)

    Hopping by. Already your follower.

    I am also inviting you to join my store's first giveaway event: Tiddle Diddle Handmade Shoppe Giveaway

    ReplyDelete

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