Pumpkin Bars (With Wheat Flour)

Recipe 1

Makes 2 medium loaves

4 eggs
3/4 cups white sugar
3/4 cup vegetable oil
1 pouch of Ian's baby food (optional)
1 (15 ounce) can pumpkin puree
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 tablespoons ground cinnamon
1 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into two loaf pans. Bake for 30 to 35 minutes in preheated oven.

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Recipe 2  
Ingredients:

1/2 cup all-purpose flour
1/2 cup chickpea flour (besan)
2 tablespoons ground flax seed
2 teaspoons cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup dark brown sugar
1 cup canned pumpkin puree
1/4 cup milk
1/4 cup (1/2 stick) butter, melted 1 teaspoon vanilla extract

Directions:

Preheat oven to 350F. Line an 8x8 baking pan with parchment paper or spray with nonstick spray. Set aside.
In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.