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1-1/4 cups all-purpose flour
Icing:
Heat oven to 350°F.
Lightly coat 13"x9" baking pan with vegetable cooking spray. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and pepper in bowl.
Whisk egg and granulated sugar in another bowl. Whisk in pumpkin, oil and vanilla until smooth. Stir in pineapple, then dry ingredients, until just blended. Stir in raisins.
Spread batter in prepared pan. Bake 33 to 35 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Make Icing:
Posted by Tsippi Jelingold
Nutritional Info Per Bar: 95 Calories (kcal); 3g Total Fat; (30% calories from fat); 1g Protein; 16g Carbohydrate; 8mg Cholesterol; 121mg Sodium
1-1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large egg
2/3 cup granulated sugar
1 cup canned pumpkin
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 8-oz can crushed pineapple in juice
1/2 cup raisins
3/4 cup confectioners' sugar
3-4 teaspoons lowfat 1% milk
1/4 teaspoon grated orange peel
1/4 teaspoon vanilla extract
Whisk together all ingredients in a bowl until smooth. Spread top with icing. Let stand 1 hour. Cut into twenty-four 3"x1-1/2" bars.