Yield: 24 servings
Measure | Ingredient |
---|---|
⅓ cup | Sugar; |
½ cup | Vegetable oil; |
1 \N | Egg; |
1 cup | Pumpkin; cooked or canned |
1½ cup | Whole wheat flour; |
3 teaspoons | Baking powder; |
½ teaspoon | Baking soda; |
¼ teaspoon | Ground nutmeg; |
1½ teaspoon | Ground cinnamon; |
¼ teaspoon | Ground cloves; |
½ cup | Orange juice; |
½ cup | Walnuts; chopped |
½ cup | Raisins; |
¼ cup | Coconut; |
Cream together the sugar, oil, egg and pumpkin until light and fluffy. Stir in the dry ingredients and orange juice. Add the nuts and raisins. Stir to blend.
Pour into a lightly oiled 13 by 9 inch baking pan. Sprinkle on the coconut. Bake in 350 F oven for 25 to 30 minutes. Cool the pan completely on a wire rack for 5 minutes. Cut into bars.
1 bar - 114 calories, 1 bread, 1 fat exchange 13 grams carbohydrate, 2 grams protein, 7 grams fat 52 mg sodium, 104 mg potassium, 11 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93