Pumpkin walnut cake

Yield: 12 servings

Measure Ingredient
2 cups Flour
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Nutmeg
1 teaspoon Cinnamon
2 Eggs
½ cup Evaporated skim milk
1 teaspoon Vanilla
1 cup Sugar
1 cup Canned pumpkin
⅛ cup Lighter Bake by Sunsweet
½ cup Chopped walnuts

In a large bowl, beat eggs, milk, sugar, vanilla and pumpkin until well blended. Sift in dry ingredients and mix well. Fold in chopped walnuts.

Spoon into a 9x5x3-inch loaf pan that has been sprayed with Pam or use 4 mini loaf pans.

Bake at 350° for 55 mins for the large loaf pan, or 40-45 mins for the mini pans.

Let cool 10 mins on rack. Remove cakes from pan and continue to cool.

Can be wrapped in foil and frozen.

Recipe by: Yvonne

Posted to EAT-LF Digest by Penchard@... on Nov 11, 1999, converted by MM_Buster v2.0l.

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