2 cups all-purpose flour

2 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 can (15 ounces) Libby's 100% pure pumpkin

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup Carnation evaporated milk

1 large egg

1 large egg white

1 tablespoon vegetable oil

1/4 cup chopped nuts.

 

Preheat oven to 350 degrees.  Grease 9x5-inch loaf pan

 

Combine flour, pumpkin spice, baking powder, salt and baking soda in medium bowl.  Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl.  Add flour mixture; mix just until moistened.  Pour into prepared loaf pan; sprinkle with nuts.  note: suggest you press nuts into top of batter, I didn't and most of them fell off.

 

Bake for 60-65 minutes or until wooden pick inserted in center comes out clean.  Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.