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Sip & Savor

September 26th, 2012

Date and Pecan Pumpkin Squares Recipe

Courtesy of Whole Foods Market

2 1/2 cups whole wheat pastry flour
1 1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup plus 2 tablespoons unsalted butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup water
1 pound pitted dates (about 3 cups), roughly chopped
1 cup chopped pecans, toasted

Preheat oven to 350 degrees. Sift together flour, baking powder, cinnamon, nutmeg, cloves and salt. In a second bowl, cream butter and sugar together with an electric mixer. Add eggs, one at a time, beating well after each addition. Add pumpkin, vanilla and water and beat again until combined. In a small bowl toss dates with 1/4 cup of flour mixture until coated well. Gradually add remaining flour mixture to pumpkin mixture, beating slowly. Stir in dates and pecans then transfer batter to a greased 13"x9" baking pan and spread out evenly. Bake until a toothpick inserted in the middle comes out clean, about 1 hour. Let cool on a rack, then cut into squares and serve.

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