Pumpkin walnut cake
12 servings
Ingredients
| Quantity | 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 |
Directions
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.