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Wild Rice Pumpkin Yum Bars

sal

"I received this interesting recipe from my mother. It is both easy to prepare and nutritious."
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Ingredients

45 m servings 392 cals
Original recipe yields 12 servings (1 - 10x15 inch pan)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10x15 inch baking pan.
  2. Blend together the oil, eggs and sugar. Add the pumpkin and wild rice; mix together well.
  3. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger; add to wet ingredients and mix well.
  4. Pour onto prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts


Per Serving: 392 calories; 15.9 g fat; 58.6 g carbohydrates; 5.8 g protein; 62 mg cholesterol; 276 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

This recipe was easy to prepare except for the wild rice, which I have not made often. Make sure it is really soft before using it or it comes out hard after baking. Also, I think cake is a m...

Most helpful critical review

They were pretty good. People thought it was carrot cake. I frosted it with cream cheese frosting. I found the wild rice bits to be a bit chewy and obtrusive.

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This recipe was easy to prepare except for the wild rice, which I have not made often. Make sure it is really soft before using it or it comes out hard after baking. Also, I think cake is a m...

I used up my brown rice instead of using wild rice, and I used whole wheat flour instead of all purpose flour. These are a moist bar with good flavor! If you didn't realize the rice was there,...

These were pretty simple to make and if the raw batter is any indication of how they will taste--I'm looking forward to it! It smells like Christmas right now! If you don't have a 10x15 pan, as ...

A great way to use leftover rice. I This is a great way to use leftover rice. I used brown rice, olive oil, and only half the suggested sugar. Also added some walnuts and substituted pumpkin ...

They were pretty good. People thought it was carrot cake. I frosted it with cream cheese frosting. I found the wild rice bits to be a bit chewy and obtrusive.

I love it if I had made it thinner instead of loafs & cupcakes it would had been an ginger bread cookie :) sticky chewy but not over done. It's an large recipe feeds several. I only had 2 peop...