Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

If pumpkin bread had a slightly saltier and crunchier cousin, it would look like this warmly-spiced dessert.

Recipe by Joy Wilson of Joy the Baker
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
25 mins
bake:
40 mins
total:
1 hr 5 mins
Servings:
16
Yield:
16 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease a 9-inch square baking pan, line with parchment paper, and grease the paper; set pan aside.

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  • In a medium bowl stir together butter and sugar until no lumps remain. Stir in egg and vanilla. Stir in pumpkin. Add flour, cinnamon, baking powder, ginger, salt, allspice, and nutmeg; stir until combined and no pockets of flour remain. Fold in half the almonds. Spoon into pan, spreading to edges. Top with remaining almonds.

  • Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack. Use parchment paper to lift uncut bars from pan. Remove from paper and cut into bars. To serve, top with sweetened whipped cream and drizzle with maple syrup, if desired.

Nutrition Facts

233 calories; fat 13g; cholesterol 27mg; saturated fat 4g; carbohydrates 26g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 14g; protein 5g; vitamin a 2578.4IU; vitamin c 0.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; folate 31.9mcg; sodium 63mg; potassium 193mg; calcium 67mg; iron 1.6mg.
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