| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes, Holiday | 12 | servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Nutmeg |
| 1 | ts | Cinnamon |
| 2 | Eggs | |
| 1/2 | c | Evaporated skim milk |
| 1 | ts | Vanilla |
| 1 | c | Sugar |
| 1 | c | Canned pumpkin |
| 1/8 | c | Lighter Bake by Sunsweet |
| 1/2 | c | Chopped walnuts |
INSTRUCTIONS
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@aol.com on Nov 11, 1999, converted by MM_Buster v2.0l.
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