Low-Sugar Whole Grain Cranberry Pumpkin Bars

• 1 cup packed Splenda brown sugar blend
• 4 tablespoons reduced-calorie margarine or 4 tablespoons butter, soft, at room temperature
• 1 cup canned pumpkin
• 1 large egg
• 1 large egg white
• 13 cup skim milk
• 1 14 cups whole wheat flour
• 1 12 cups uncooked old fashioned oats
• 1 tablespoon pumpkin pie spice
• 12 teaspoon baking soda
• 12 teaspoon table salt
• 23 cup dried cranberries

1. Heat oven to 350 degrees F .
2. Lightly coat a 9x13-inch baking pan with butter cooking spray, then dust lightly with flour.
3. In a large bowl, cream sugar and margarine(or butter) with an electric mixer; beat in egg, egg white, pumpkin and milk.
4. In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt.
5. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.
6. Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed.
7. Cool and cut into 18 bars.

brown sugar, margarine, pumpkin, egg, egg white, milk, whole wheat flour, oats, pumpkin pie spice, baking soda, salt, cranberries

Taken from www.food.com/recipe/low-sugar-whole-grain-cranberry-pumpkin-bars-477244 (may not work)