4 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Very Good! I replaced half of the oil with applesauce and it came out moist and delicious. Thank you for posting such a versatile and easy recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
bakedapple42 April 08, 2009

This is a recipe from Sun-Maid raisins that I have been using for years that everyone adores. The one change I made was to decrease the sugar in the batter to 1 3/4 cup and I find that it is still very sweet this way but not cloyingly so after the frosting is put on. On ocassion I have also served this to those who won't eat dairy by using a soy cream cheese and it tastes just like the real thing!

0 people found this helpful. Was it helpful to you? [Yes] [No]
scancan November 19, 2007

Absolutely yummy! I made "a few" changes. I omitted the cloves as I didn't have any cloves; I increased the cinnamon to 1 1/2 tsp. to make up for it. I omitted the nuts and doubled the raisins. I also don't have a 15 x 10 pan, so I baked the bars in a 9 x 13 pan and increased the cooking time to 45 min. I don't like cream cheese icing, so I made a glaze of icing sugar, vanilla, a bit of lemon extract and milk, and spread it over the bars while still hot. Even with all these changes, the bars were moist, spicy and wonderful. Thumbs up for a great, flexible and fabulous recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Boxerwing November 17, 2005

These were the best bars we (DH & I) have ever eaten. It's a keeper. Wish I could give you higher than a 5. followed it to a T. Thanks for the perfect pumpkin raisin bar.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Cpics9 October 10, 2004
Pumpkin Raisin Bars