4 eggs, beaten
Three-fourths cup sugar
One-fourth cup canola oil
1 cup unsweetened applesauce
1 30-ounce can pumpkin pie filling
3 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon, or to taste
Three-fourths cup raisins
One-fourth cup chopped walnuts
Preheat oven to 325 degrees. Mix eggs, sugar, oil, applesauce, and pumpkin. In a separate bowl, mix flour, baking soda, baking powder, and cinnamon. Combine wet and dry ingredients just until moistened. Add raisins and nuts. Spoon the batter into two loaf pans or one Bundt pan. Bake in preheated oven for 1 hour. Makes 16 servings.
*This recipe can also be converted into cupcakes for handy individual servings. Lessen cooking time as needed.
Note: Costume the top of the following recipe with dollops of fat-free whipped cream and chocolate sprinkles. Another festive look is to put jack-o’-lantern faces on each serving. Just before serving, tint fat-free whipped cream with orange food coloring, and frost the cake with it. You can dot each serving with raisins for eyes and add pineapple tidbits, for a crooked grin.
Submitted by Kimberly Green at www.tops.org.