Best 4 Pumpkin Bars White Whole Wheat Flour Recipes
Indulge in the delectable flavors of pumpkin bars, a delightful treat that combines the comforting taste of pumpkin with the wholesome goodness of white whole wheat flour. These bars are not just a culinary delight but also a healthier alternative to traditional pumpkin bars, thanks to the nutrient-rich white whole wheat flour. Savor the perfect balance of sweetness and spice in every bite, as the pumpkin puree, cinnamon, and nutmeg blend harmoniously. Explore two variations of this classic recipe: a simple yet satisfying pumpkin bars with white whole wheat flour and a tantalizing pumpkin bars with white whole wheat flour and chocolate chips. Both recipes are easy to follow and promise a moist, tender crumb that will leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE WHEAT PUMPKIN MUFFIN BARS
This is a variation of our whole wheat quick bread base recipe. These easy whole wheat pumpkin muffin bars are a perfect treat for a crowd. Pumpkin spice and everything nice make these a perfect taste of fall!
Provided by Lindsey Schoenfeld, RDN
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F. Prepare a 13 x 18 baking sheet with nonstick spray or parchment paper.
- In a large bowl, gently whisk white whole wheat flour, pumpkin spice, baking soda, baking powder, and salt.
- In a separate large bowl, whisk pumpkin, buttermilk, sugar, oil, eggs, and vanilla until combined.
- Add pumpkin mixture to flour mixture. Using a spatula, fold ingredients just until moistened. Do not over mix.
- Pour batter onto prepared baking sheet and spread evenly with a spatula. Bake 30 minutes or until slightly golden and a toothpick inserted into the middle comes out clean. Cut into bars. Enjoy!
PUMPKIN BARS (WHITE WHOLE WHEAT FLOUR)
Enjoy these spiced, moist, cake-like bars with a deliciously creamy cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 49
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan.
- Bake 25 to 30 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Frost bars. Cut into 7 rows by 7 rows. Store covered in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
WHOLE WHEAT PUMPKIN BREAD
Nicely spiced with cloves, cinnamon, nutmeg, and pumpkin, this bread is moist and delicious! Makes 1 loaf or 18 muffins.
Provided by Donna Scheletsky
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place raisins in a bowl and pour in boiling water to cover by 1 inch. Allow to sit until raisins are plump and rehydrated, 3 to 4 minutes. Drain raisins, and reserve 1/3 cup of the soaking water in a separate bowl.
- Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, cloves, and nutmeg in a large bowl. Combine pumpkin puree, sugar, eggs, reserved soaking water, and oil in another bowl; mix with a spoon or whisk until well combined. Stir pumpkin mixture into flour mixture until just moistened. Fold in walnuts and raisins. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool in the pan for 15 minutes then transfer to a wire rack.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 25.4 g, Cholesterol 18.2 mg, Fat 8.1 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 188.9 mg, Sugar 14.5 g
TWO-STEP WHOLE WHEAT PUMPKIN BARS
No refined flour or sugar :) These easy, yummy bars are not too sweet, so I recommend frosting them with cream cheese frosting. This was one of the very first things I learned to bake!
Provided by A Messy Cook
Categories < 60 Mins
Time 40m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in bowl and mix well.
- Bake in greased 9x13 baking pan for 25-30 minutes at 350 degrees; cool on wire rack.
Tips:
- Using white whole wheat flour adds a nutty flavor and extra nutrition to the pumpkin bars.
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- To make the bars even more festive, top them with a sprinkle of pumpkin pie spice before baking.
- For a gooey center, bake the bars for 25-30 minutes. For a firmer center, bake for 35-40 minutes.
- Allow the bars to cool completely before cutting them into squares. This will help them to hold their shape.
Conclusion:
These pumpkin bars are a delicious and easy-to-make fall treat. They are perfect for potlucks, parties, or simply enjoying at home. With their moist texture, rich pumpkin flavor, and gooey chocolate chips, these bars are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying snack, give these pumpkin bars a try. You won't be disappointed!
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