Pumpkin Cake Recipe

• 1 cup chopped walnuts
• 4 large eggs
• 1 1/2 cups turbinado sugar
• 1 teaspoon vanilla
• 1 cup 1% low-fat milk
• 28 ounces pumpkin puree
• 2 cups unbleached flour
• 2 cups rolled oats
• 1/4 cup flax seeds, ground
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 3 tablespoons pumpkin pie spice
•  1 tablespoon powdered sugar

1. Toast chopped walnuts in a 375 degree oven for 10 minutes.
2. In a large bowl mix all wet ingredients together. In a separate bowl mix all dry ingredients together. Fold the dry ingredients into the wet.
3. Pour mixture into 2 large or 6 small aluminum loaf pans sprayed with nonstick spray.
4. Bake in preheated oven at 350 degrees 30 to 45 minutes until cake springs back when touched.
5. When cool, sprinkle with powdered sugar.

Per Serving : 176 Calories; 5g Fat (24.7% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 236mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;