Chocolate Pumpkin Bars
Posted on October 31, 2012 by Webdev
2 cups gf flour
1 cup sugar
1 cup pecans, chopped
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1/2 teaspoon salt
4 large eggs, lightly beaten
1 15 oz. can pumpkin
1/2 cup canola oil
1/4 cup milk
1/2 cup chocolate chips
Preheat the oven to 350°F. Lightly grease a 15×10 inch jelly roll pan.
In a large bowl, whisk together the gf flour, sugar, pecans, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the eggs, pumpkin, canola oil, and milk. Add the wet ingredients to the dry ingredients and stir until just blended. Stir in the chocolate chips.
Spread the batter evenly in the prepared jelly roll pan. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Cut into 2 inch squares and serve.
Weekly Newsletter Signup Important Information About Gluten-Free Recipes About Glutenfreeda
For Customer Service please contact Glutenfreeda.com at (970) 319-0382
Problems logging in or technical assistance, e-mail the webmaster