Preparation time
15 minutes
Ready in
55 minutes
Cooking time: 35 to 40 minutes
Makes
15 squares
Ingredients
Topping:
- 3/4 cup (175 mL) granulated sugar
- 2 tbsp (25 mL) all-purpose flour
- 1/2 tsp (2 mL) pumpkin pie spice
- 1 tbsp (15 mL) butter, softened
Squares:
- 2 cups (500 mL) all-purpose flour
- 1 tbsp (15 mL) pumpkin pie spice
- 2-1/2 tsp (12 mL) baking powder
- 1/2 tsp (2 mL) each baking soda and salt
- 3/4 cup (175 mL) chopped fresh or frozen Ontario Cranberries
- 1/2 cup (125 mL) chopped walnuts
- 1 large Ontario Egg
- 2/3 cup (150 mL) packed brown sugar
- 1 tbsp (15 mL) grated orange rind
- 1/2 cup (125 mL) orange juice
- 1/2 cup (125 mL) Ontario Milk
- 1/4 cup (50 mL) vegetable oil
- 3/4 cup (175 mL) puréed cooked Ontario Pumpkin
Instructions
Topping: In small bowl, combine sugar, flour, pumpkin pie spice and butter; set aside.
Squares: In large bowl, stir together flour, pumpkin pie spice, baking powder, baking soda and salt; stir in cranberries and walnuts.
In medium bowl, whisk egg; whisk in brown sugar, orange rind, orange juice, milk and oil. Whisk in pumpkin purée. Pour over flour mixture and stir just until moistened. Spoon into greased 8-inch (20 cm) square metal cake pan. Sprinkle with topping.
Bake in 375ºF (190ºC) oven for 35 to 40 minutes or until tester inserted in centre comes out clean. Run knife around edges to loosen. Remove from pan; let cool slightly on wire rack. Cut into squares. Serve warm or at room temperature.
Tip: To make muffins, spoon batter into 12 greased or paper-lined muffin cups, filling to top. Sprinkle with topping. Bake 30 to 35 minutes or until firm to the touch.
Nutritional Information
1 Square (When recipe serves 15):
- Protein: 3 grams
- Fat: 8 grams
- Carbohydrate: 37 grams
- Calories: 228
- Fibre: 1 gram
- Sodium: 230 mg