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1 egg
1 cup sugar
1 cup canola or light vegetable oil
1 1/3 cups pitted dates
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon kosher or sea salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup homemade or canned pumpkin purée
1 cup chopped pecans or walnuts (optional)
1 cup powdered sugar
2 Tablespoons fresh lemon juice
2 Tablespoons finely grated lemon zest
Preheat an oven to 350 degrees. Grease a 10- by 15-inch jelly roll pan.
In a large bowl, beat the egg. Stir in the sugar, oil and dates. In a medium bowl, stir together the flour, baking soda and spices. Add the egg mixture
and pumpkin puree alternately to the flour mixture in thirds, stirring to blend each time. Stir in the optional nuts. Pour the batter into the prepared
pan and spread it evenly with a spatula. Bake until the top is browned, and a toothpick inserted into the middle comes out clean, about 25 minutes.
Remove the pan to a rack and let cool about 5 minutes.
In a small bowl, mix the powdered sugar and lemon juice to make a glaze. If the glaze seems too thin, add more sugar. Spread the glaze over the baked
surface. Sprinkle with the lemon zest. Let stand 5 minutes, then cut into 3- by 1 1/2-inch bars.
Makes about 30 bars.
These bars can be made with either pumpkin or persimmon puree.
1 cup sugar
1 cup canola or light vegetable oil
1 1/3 cups pitted dates
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon kosher or sea salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup homemade or canned pumpkin purée
1 cup chopped pecans or walnuts (optional)
1 cup powdered sugar
2 Tablespoons fresh lemon juice
2 Tablespoons finely grated lemon zest
Preheat an oven to 350 degrees. Grease a 10- by 15-inch jelly roll pan.
In a large bowl, beat the egg. Stir in the sugar, oil and dates. In a medium bowl, stir together the flour, baking soda and spices. Add the egg mixture
and pumpkin puree alternately to the flour mixture in thirds, stirring to blend each time. Stir in the optional nuts. Pour the batter into the prepared
pan and spread it evenly with a spatula. Bake until the top is browned, and a toothpick inserted into the middle comes out clean, about 25 minutes.
Remove the pan to a rack and let cool about 5 minutes.
In a small bowl, mix the powdered sugar and lemon juice to make a glaze. If the glaze seems too thin, add more sugar. Spread the glaze over the baked
surface. Sprinkle with the lemon zest. Let stand 5 minutes, then cut into 3- by 1 1/2-inch bars.
Makes about 30 bars.
These bars can be made with either pumpkin or persimmon puree.
