Pumpkin Bars I

Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan with vegetable oil.

Whisk together the sugar, vegetable oil, and egg in a large mixing bowl until well combined and slightly pale.

Stir in the canned pumpkin and orange juice until the mixture is smooth and evenly incorporated.

In a separate bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Gently fold in the chopped walnuts, raisins, and coconut until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and spread it into an even layer using a spatula.

Bake in the preheated oven for 30–35 minutes, until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Remove from the oven and allow the bars to cool in the pan for 10–15 minutes before cutting into portions.

Transfer the cooled bars to a wire rack or serving plate and serve at room temperature or slightly warm.