DATE AND PECAN PUMPKIN SQUARES

Serves 24

These fragrant sweets are perfect for packing in lunches. For a fun spin, add 1/2 teaspoon ground cardamom to the batter when you add the cinnamon, nutmeg and cloves.

Ingredients:

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 fine sea salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 cup pumpkin pureé
1 teaspoon pure vanilla extract
1/4 cup water
1 pound pitted dates (about 3 cups), roughly chopped
1 cup chopped pecans, toasted


Method:

Preheat oven to 350°F. 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 13x9x2-inch 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.

Nutritional Info:
PER SERVING:Serving size: 1 square, 240 calories (110 from fat), 13g total fat, 6g saturated fat,40mg cholesterol, 90mg sodium, 32g carbohydrate (3g dietary fiber, 22g sugar), 3g protein