Pumpkin Golden Raisin Squares

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Regardless whether this recipe is gluten-free or not, I think they are the best pumpkin bars I’ve ever had. The sweet rice flour can be found in the Asian section of larger grocery stores, and the tapioca flour can be found in the gluten free section.

1 cup sweet rice flour

½ cup tapioca flour

½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ginger

1 teaspoon cinnamon

½ teaspoon freshly grated nutmeg

¾ cup granulated sugar

¾ cup dark brown sugar

¾ cup canola oil

3 large eggs

1 ¼ cups canned pumpkin puree

½ cup golden raisins

Powdered sugar for dusting after baking

  • Preheat the oven to 350 degrees
  • Line the bottom of a 9X13 Pyrex pan with parchment paper and butter the sides and bottom
  • In a medium bowl combine the sweet rice flour, tapioca flour, baking powder, baking soda, salt,  ginger, cinnamon and nutmeg.  Whisk  to combine and set aside
  • In a standing mixer combine the granulated sugar, dark brown sugar and canola oil and mix      until well combined
  • Add the eggs to the sugar mixture one at a time mixing well after every addition
  • Slowly add the dry ingredients and mix until well incorporated
  • Pour into the prepared baking pan and sprinkle the raisins evenly  on top – with a spoon smooth a bit of the batter over the raisins (this keeps the raisins evenly distributed)
  • Bake for about 30 minutes or until lightly golden brown and a tester comes out clean
  • Cool in the pan for about 10 minutes then loosen the sides with a knife and turn out onto a cooling rack and remove the parchment  paper
  • Cool completely then cut into 32 squares and dust with powdered sugar
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