Adapted from Cooking Light Magazine.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 cup packed brown sugar
1/2 cup fat-free mil
k
1/8 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
7 ounce canned pumpkin
Cooking spray
1/8 cup chopped walnuts
Preheat oven to 350. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring thoroughly with a large spoon, about three minutes until moist.
Spoon batter into 1 (8-by-4 inch) loaf pan coated with cooking spray, and sprinkle with walnuts. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack; remove from pan. Cool loaf completely and cut into slices. (There will be a small amount of batter left over; you can bake the remaining batter for 60 minutes as well.) Makes 12 slices.
Per serving: 154 calories; 4 g fat (0.4 g saturated fat; 23 percent calories from fat); 28 g carbohydrates; 18 mg cholesterol; 160 mg sodium; 3 g protein; 1 g fiber.
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