1\/2 C. Flour
\n1\/2 C. Whole Wheat Flour
\n1 tsp. Baking Powder
\n1\/2 tsp. ground Cinnamon
\n1\/4 tsp. Baking Soda
\n1\/4 tsp. Salt
\n1 Large Egg
\n1 Large Egg White
\n1\/2 C. packed Brown Sugar
\n1\/2 C. Canned Pumpkin
\n2 T. Vegetable Oil
\n2 T. Butter, melted
\n1 T. grated Orange Rind
\n3\/4 C. Raisins
\n1\/2 C. grated Carrot
\n1\/3 C. dried Cranberries
\nCooking Spray
\n2 T. coarsely chopped Walnuts<\/p>\n
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt). Place egg and egg white in a large bowl; beat with a mixer at medium speed for 30 seconds. Add brown sugar, pumpkin, oil, butter, and orange rind; beat until well blended. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in raisins, carrot and cranberries. Spoon batter into an 8″ square baking pan coated with cooking spray. Sprinkle with walnuts. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.<\/p>\n
Yield: 9 servings
\nServing Size: 1 square<\/p>\n
Calories: 219
\nFat: 6.4g
\nFiber: 2.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. Flour 1\/2 C. Whole Wheat Flour 1 tsp. Baking Powder 1\/2 tsp. ground Cinnamon 1\/4 tsp. Baking Soda 1\/4 tsp. Salt 1 Large Egg 1 Large Egg White 1\/2 C. packed Brown Sugar 1\/2 C. Canned Pumpkin 2 T. Vegetable Oil 2 T. Butter, melted 1 T. grated Orange Rind 3\/4 C. Raisins 1\/2 C. grated Carrot 1\/3 C. dried Cranberries Cooking Spray 2 T. coarsely chopped Walnuts Preheat oven to 350 degrees. Lightly spoon flour into dry…<\/p>\n