Pumpkin Raisin Bars

by Mary Papoulias-Platis

Post image for Pumpkin Raisin Bars

As many of you know I picked up many pumpkins this Fall and I had three last pumpkins to cook up this season. I chose this pumpkin raisin bar recipe from a forgotten file I found in my office. Bars are an old-fashion simple cake with a great frosting, serving enough for the entire family or a large crowd.  Finding an old recipe as this one is like looking up an old friend ~I wish I visited it more often. This cake can be eaten for breakfast, an afternoon tea or anytime during the day. Do me a favor, pull out some of those old recipes and share your old-time favorites with your friends and family and stir-up some fond memories together.

Pumpkin Raisin Bars
 
Cook time
Total time
 
This delightful spicy bar dessert can be made for a large crowd or served as a cake in a smaller version for the entire family. One of my old-favorites.
Author:
Recipe type: Dessert
Ingredients
  • 2 cups all purpose-flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • ½ teaspoon ground cloves
  • 1 cup oil
  • 4 eggs
  • 2 cups pumpkin puree or 1 (15oz.) can organic pumpkin
  • ½ cup chopped nuts
  • ½ cup raisins
  • Frosting
  • ⅓ cup butter, softened
  • 1 (3 0z.) pkg. cream cheese, softened
  • 2 cups powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla
Instructions
  1. Instructions
  2. Heat oven to 350 degrees.
  3. Grease a 15-10" baking pan (for 1 "bars) or 9x13" cake pan (for thicker cake)
  4. In a large bowl combine all the bar ingredients except nuts and raisins.
  5. Beat on low speed until moistened.
  6. Beat for 2 minutes at medium speed.
  7. Stir in nuts and raisins.
  8. Pour into greased pan.
  9. Bake for 25-30 minutes or until toothpick comes out clean. Bake for 40-50 minutes if placed in a 9x13" pan.
  10. Cool completely.
  11. Frosting
  12. In a small bowl, combine all the frosting ingredients.
  13. Beat until smooth.
  14. Frost cooled cake.
  15. Store in the refrigerator.

I was curious how fresh pumpkin can benefit your health, so I did a little research and found so many interesting facts that I wasn’t aware of. I found the site Livestrong and found all these nutritional facts, check out their site for more facts and recipes.
  • Fist of all it’s low in calories, has no salt and no fat. 
  • Vitamins A and C are found in pumpkin along with fiber.
  • Minerals such as Copper, Magnesium, Calcium, Zinc, and Selenium are found.
  • And it’s beautiful orange color has Carotenoids – great for the eyes.
  • Don’t throw out the seeds they’re full of  Oleic Acid that help lower bad LDL.

For more pumpkin recipes from my blog:

Pumpkin and Pancetta Risotto

Roasted Pumpkin Soup

Homemade Pumpkin Pie

Frozen Pumpkin Greek Yogurt

Holiday Stuffed Pumpkin with Greek Cheeses

Pumpkin with Phyllo and Almonds

Cooking Techniques on How- to- Make Roast Fresh Pumpkin

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© 2012 – 2018, Mary Papoulias-Platis. All rights reserved.

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{ 2 comments… read them below or add one }

1 Cookin' Canuck

You’re right – sometimes the old, standby recipes are the best. You’ve inspired me to thumb through my old recipe box. This bars look wonderful!

2 Mary Papoulias-Platis

There’s nothing wrong with posting old recipes that have some value to you and your family…in other words-memories!

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