It’s not exactly the time of year when thoughts turn to pumpkin. But I used my pumpkin bread recipe to make zucchini bread, and I thought it might be nice to make pumpkin bread. But I also wanted to make cookies. So I created a new recipe. It’s technically bread (the recipe in Fanny Farmer says so). But after adding cocoa powder and chocolate chips, it tastes more like cake. Anyway, I think it’s just what the March winds called for in the way of comfort food. You decide for yourselves!
Chocolate Pumpkin Raisin Nut Bars
Preheat the oven to 350 degrees F. Mix together 3/4 cup unbleached wheat flour, 3/4 cup whole wheat flour, 3/4 cup sugar, 1/2 cup sweet ground chocolate and cocoa, 1 teaspoon baking soda, and 1/4 teaspoon each of cinnamon, allspice, nutmeg, and ginger.
Mix together 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/4 cup water, and 2 beaten eggs. Add this to the first mixture, but do not mix too thoroughly. Stir in 3/4 cup golden raisins, 1/2 cup walnuts, and 1/2 cup chocolate chips.
Pour batter into an oiled 13 x 9 x 2 inch glass baking dish and bake for 30 minutes or until a knife inserted in the center comes out clean. Cool. Cut into 24 pieces.