1 cup pumpkin purée, canned or cooked
1-1/4 C whole wheat flour
1 C brown sugar, firmly packed
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. nutmeg
1/4 C buttermilk
1/4 C vegetable oil such as canola
2 tsp. vanilla extract
2 eggs, well beaten (further reduce fat & cholesterol by
substituting 1 egg + 1 egg white, or 1/2 cup Egg Beaters® egg
1/2 C walnuts, finely chopped
Preheat oven to 375°F.
Coat a 13x9x2-inch baking pan with vegetable spray.
Combine all ingredients and beat well.
Pour into prepared pan and bake for 30 to 40 minutes. Cool on a wire
rack; cut into bars.