Date And Pecan Pumpkin Squares |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 24 |
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For a fragrant treat, add 1/2 teaspoon ground cardamom to the batter when you add the cinnamon, nutmeg and cloves. These autumn and winter sweets are perfect for packing in lunches. Thank you . Ingredients:
2-1/2 cups whole wheat pastry flour |
1-1/2 teaspoons baking powder |
3/4 teaspoon ground cinnamon |
1/2 teaspoon freshly grated nutmeg |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened |
1 cup firmly packed light brown sugar |
2 large eggs |
1 cup pumpkin puree |
1 teaspoon vanilla extract |
1/4 cup water |
1 pound pitted dates(about 3 cups), roughly chopped |
1 cup chopped pecans, toasted |
Directions:
1. Preheat oven to 350°F. Sift together flour, baking powder, cinnamon, nutmeg, cloves and salt. In a second bowl, cream butter and sugar together with an electric mixer. Add eggs, one at a time, beating well after each addition. Add pumpkin, vanilla and water and beat again until combined.
2. In a small bowl toss dates with 1/4 cup of flour mixture until coated well. Gradually add remaining flour mixture to pumpkin mixture, beating slowly. Stir in dates and pecans then transfer batter to a
3. greased 13x9x2-inch baking pan and spread out evenly.
4. Bake until a toothpick inserted in the middle comes out clean, about 50 minutes to 1 hour. Let cool on a rack, then cut into squares and serve.
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