About the recipe
These spiced pumpkin bars are healthy, eggless, dairy-free, and even oil-free. The mashed banana and the pumpkin puree ensure that the interior of the bars remains super moist. The holiday spice gives a warm and cozy flavor. These pumpkin bars need no frosting. To give a festive or holiday feel, simply top with powdered sugar. Serve these as an after-meal dessert or for a sweet mid-day snack. Check out our delicious pumpkin chocolate bread and pumpkin pancakes this Fall season.
Ingredients
All-purpose flour: Holds everything together. Baking powder and baking soda: Makes the ars light and fluffy. Spices: Use cinnamon powder and holiday pumpkin spice or ¼ teaspoon each of cinnamon powder, nutmeg, cloves, and dry ginger for spiced pumpkin bars. Sugar: Use fine white sugar or brown sugar. The taste and texture will vary accordingly. Pumpkin puree: Canned puree is used in the recipe. If using homemade, the amount of flour may vary based on the moisture content. Banana: 2 large ripe mashed bananas are used. You can use egg or apple sauce instead. Almond milk: Use any dairy-free milk of your choice. See the recipe card below for a full list of ingredients and measurements.
Step-by-step Instructions
Preheat the oven to 350 degrees F. Grease the square baking pan or loaf pan and keep it aside. Add the dry ingredients - flour, baking powder, baking soda, salt, cinnamon powder, pumpkin spice, and sugar and mix. Add pumpkin puree, mashed ripe bananas, and almond milk in a bowl and mix. Stir the wet ingredients into the dry ingredients and mix until combined. Do not overmix. Transfer the batter to a well-greased square baking pan, and bake in the oven for about 30 to 40 minutes or until a knife or toothpick inserted at the center comes out almost clean (these bars will be moist inside). My oven took about 35 minutes. The baking time may vary depending on the thickness of your bars. So keep an eye at the 25-minute mark. Allow it to cool for about 10 minutes, then remove from the baking pan and let it cool completely on a wire rack. Cut them into square bars, and sprinkle some confectioner sugar. Serve and enjoy.
Tips
You can substitute almond milk with coconut milk or soy milk. In this recipe, I have used store-bought almond milk. Non-vegans can substitute almond milk with whole milk. The recipe calls for two large bananas. Non-vegans can replace one banana with an egg. Use pumpkin spice or ¼ teaspoon each of nutmeg, clove, ginger powder, and cinnamon. Add chopped nuts and chocolate chips for additional texture and crunch.
Store and Make ahead
These pumpkin bars can be made ahead and stored in an air-tight conatiner in a refrigerator for up to 5 days. You can also freeze the bars for up to 3 months. Thaw and reheat before serving.
More Pumpkin Recipes
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Recipe card
