Maple-glazed raisin bars

Total Time
30 min
10 min
20 min
These bars are just sweet enough to make them a multipurpose meal that can be served for breakfast on the go, an afternoon snack, or dessert. If you don’t have pumpkin pie spice, you can make your own: Combine 1 1⁄4 teaspoons cinnamon, 1⁄2 teaspoon ground ginger, 1⁄8 teaspoon nutmeg, and 1⁄8 teaspoon ground allspice. If you’re a fan of ginger, stir in 1⁄4 cup chopped crystallized ginger with the raisins, which will add a chewy, pungent, slightly spicy bite. Using applesauce in the batter replaces some of the usual butter or oil, keeping calories in check, and adding moisture.


All-purpose flour

1 cup(s)

Whole-grain wheat flour

½ cup(s)

Pumpkin pie spice

2 tsp

Baking soda

1 tsp

Table salt

¼ tsp

Unsweetened applesauce

1¼ cup(s), unsweetened variety

Packed brown sugar

¾ cup(s)

Canola oil

2 Tbsp


1 cup(s)

Powdered sugar (confectioner's)

2 Tbsp

Maple syrup

2 Tbsp


  1. Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with foil, allowing the foil extend over the rim of the pan by 2 inches. Spray with nonstick spray.
  2. Whisk together the all-purpose flour, whole-wheat flour, pumpkin pie spice, baking soda, and salt in a medium bowl; set aside. With a wooden spoon, combine the applesauce, brown sugar, and oil in a large bowl until well blended. Add the flour mixture to the applesauce mixture and stir just until blended; stir in the raisins.
  3. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 20 – 25 minutes. Place the pan on a rack.
  4. Stir together the powdered sugar and maple syrup in a small bowl until smooth. Using a pastry brush, brush over the layer; let cool completely. Lift from the pan using the foil as handles; cut into 24 bars. Yields 1 bar per serving.