I have learned that I am not a good waiter. Not a waiter as in server, but waiter as in a person waiting for news, people, and or things. I completely obsess!
When it comes to baking, I am perfectly fine to wait until the oven timer beeps. There is no obsessing, wondering, or hovering. I can patiently wait.
I haven’t figured out why, but recently noticed the difference.
Baking seems to calm me down. Maybe it is a sense of control that keeps me from obsessing?
Now that there are so many pumpkin recipes floating around the web, I am ready to bake some treats.
I love baking these pumpkin bars! They have the delicious fall flavors of a pumpkin bread in a soft cake-like bar.
My daughter gets super excited when I say I am going to make these bars. She says pumpkin bars are her favorite.
I am one of those people who can eat pumpkin year around. It is a super nutritious food.
Pumpkin is an excellent source of fiber, vitamin A as beta-carotene, vitamin C, and potassium.
I love using canned pumpkin. It is equally as nutritious as fresh pumpkin and actually has more nutrients in each can because it is concentrated through cooking.
Just be sure to get 100% pure pumpkin and not pumpkin pie mix.
Are you using ZipList? I highly recommend you give it a try. Click the Save button beside the recipe title below to put this in your Recipe Box. With your own recipe box you can create menu plans and get your shopping list all in one place! How awesome is that?!
If you are like me and have your phone with you all the time, you will love using the ZipList App. You can download it free from iTunes or Google Play. It is perfect for when you are at the store and didn’t make a list.
- 1 cup white whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- 2 large eggs
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 8 oz canned pumpkin puree
- 2 tsp vanilla extract
- In a medium mixing bowl. Combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice with a whisk. Set aside.
- In a large bowl beat eggs until combined. Whisk in sugars and oil. Add pumpkin and vanilla and stir together.
- Whisk in flour mixture into wet ingredients. Stir until you can't see any flour. Let the batter rest while oven is heating.
- Heat oven to 350 degrees.
- Spray a 9 x 13 baking pan with nonstick cooking spray.
- Pour batter into pan. Once oven is heated place pan in oven and bake for 20 minutes.
- Cool pan on baking rack.