There isn’t a fall that has gone by that I haven’t made these bars/cake. The original recipe card we received from a student of ours in the seventies is almost unreadable with age and food spills (I swear this is how the best recipes look, well-loved over the years).
When fall rolls around each year, people ask when I am going to make these bars/cake. Funny how the best recipes have a way of sticking around over the years. I hope you like these as much as we do! - Marty
Pumpkin Bar Recipe
2 Cups SFM Heritage Whole Wheat Pastry Flour, sifted
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 2/3 Cup sugar
1 Cup oil (melted coconut oil gives it a good flavor
1 can pumpkin puree (15oz)
1 Cup walnuts, optional
Heat oven to 350F
In a large bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
Add sugar, oil, eggs, pumpkin, and walnuts if using, mixing well after each addition.
Pour batter into an 8 x 11” or 9 x 13” pan. It will rise quite a bit. Since there is so much oil in the recipe I don’t grease my pan but you can oil it lightly if you prefer.
The original recipe says to bake it for 20 minutes but I find that isn’t nearly long enough. I bake mine for at least 30 minutes, sometimes 40, until a toothpick inserted in the center comes out clean.
Frost with your favorite cream cheese or buttercream frosting when completely cool.