Wild Rice Pumpkin Yum Bars Recipe - Allrecipes.com
Wild Rice Pumpkin Yum Bars Recipe
  • READY IN 45 mins

Wild Rice Pumpkin Yum Bars

Recipe by  

"I received this interesting recipe from my mother. It is both easy to prepare and nutritious."

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Ingredients Edit and Save

Original recipe makes 1 - 10x15 inch pan Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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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Reviews More Reviews

Nov 05, 2003

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 more accurate description than bars. A good cake though.

 
Jan 22, 2009

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, for the most part, you don't even taste it! I frosted half of the bars with Browned Butter Coffee Frosting--DELICIOUS!

 

6 Ratings

Jul 28, 2008

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 I don't you can use a 9x13, but, you will need to increase the baking time. It may seem like work, but, this is definitely worth the effort. If you use a 9x13 pan, it will be cake like but still good. Enjoy!!

 
Oct 12, 2008

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 pie spice for all other spices. A high fiber, not too sweet snack for my 3 year old son. He love it!

 
Sep 15, 2009

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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Nutrition

  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 58.6 g
  • 19%
  • Cholesterol
  • 70 mg
  • 24%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 276 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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