Recipe - Pumpkin Walnut Cake

2 cup Flour
2 teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
One half teaspoon Nutmeg
1 teaspoon Cinnamon
2 Eggs
One half cup Evaporated skim milk
1 teaspoon Vanilla
1 cup Sugar
1 cup Canned pumpkin
1/8 cup Lighter Bake by Sunsweet
One half 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 9x5x3inch 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 4045 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 EATLF Digest by Penchard@aol.com on Nov 11, 1999, converted by
MM_Buster v2.0l.