Pumpkin bars with maple glaze
These bars are deliciously moist and the perfect autumn treat. A lightly spiced pumpkin cake is drizzled with a maple glaze, then cut into bars.
Ingredients
Serves: 24
- 125g plain flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground allspice or ground cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 120ml vegetable oil
- 200g caster sugar
- 2 eggs
- 250g pumpkin puree
- 110g raisins
- Glaze
- 65g sieved icing sugar
- 1 tablespoon pure maple syrup
Method
Prep:20min ›
Cook:30min ›
Extra time:4hr cooling ›
Ready in:4hr50min
- Preheat oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized baking tin.
- In a medium bowl, stir together the flour, spices, baking powder and bicarbonate of soda; set aside. In a large bowl beat the eggs, oil and sugar together until smooth. Stir in the pumpkin, then the dry ingredients. Finally, stir in the raisins.
- Pour the mixture into the prepared baking tin and spread evenly. Bake for 30 to 40 minutes in the preheated oven. Allow to cool before adding the glaze.
- To make the glaze, stir together the icing sugar with the maple syrup. If glaze is too thick to drizzle from a spoon, just add a little water. Drizzle over the cooled pumpkin cake before cutting into bars.
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Reviews & ratings
Average global rating:
(41)
Reviews in English (34)
Made this today and we like them. Very nice! Even my daughter's friend loved them and was surprised to find out the 'secret' ingredient. - 28 Oct 2013
Yum. Made with puree from Halloween jack o'lantern. Started drizzling icing on and then decided to just cover and smooth with palette knife (much easier). Maple syrup nice touch. Both 6-year-old son and skeptical husband (hates pumpkin pie) enjoyed. In fact, hubby ate four slices on the trot and son asked for some as after-school snack. Definitely a keeper. - 07 Nov 2011
Happily gobbled up at a Halloween pot-luck party. NOTE: The recipe doesn't list salt as an ingredient and uses oil instead of "salted" butter. I think the flavor is enhanced with an 1/8 to a 1/4 tsp. of salt. - 29 Oct 2000 (Review from Allrecipes US | Canada)