Wild Rice Pumpkin Yum Bars

Wild Rice Pumpkin Yum Bars

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sal 29

"I received this interesting recipe from my mother. It is both easy to prepare and nutritious."
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45 m servings 392 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10x15 inch baking pan.
  2. Blend together the oil, eggs and sugar. Add the pumpkin and wild rice; mix together well.
  3. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger; add to wet ingredients and mix well.
  4. Pour onto prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes.


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This recipe was easy to prepare except for the wild rice, which I have not made often. Make sure it is really soft before using it or it comes out hard after baking. Also, I think cake is a m...

I used up my brown rice instead of using wild rice, and I used whole wheat flour instead of all purpose flour. These are a moist bar with good flavor! If you didn't realize the rice was there,...

These were pretty simple to make and if the raw batter is any indication of how they will taste--I'm looking forward to it! It smells like Christmas right now! If you don't have a 10x15 pan, as ...

A great way to use leftover rice. I This is a great way to use leftover rice. I used brown rice, olive oil, and only half the suggested sugar. Also added some walnuts and substituted pumpkin ...

They were pretty good. People thought it was carrot cake. I frosted it with cream cheese frosting. I found the wild rice bits to be a bit chewy and obtrusive.

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