Yield: 12 servings
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|½ cup||Evaporated skim milk|
|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.