Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine sugar, pumpkin, eggs and melted butter. combine dry ingredients and add to the pumpkin mixture. fold in buttermilk. pour into pam sprayed 11 x 17 cookie sheet. bake at 325º for 25-30 minutes or until tested done. cool, then frost. for the frosting:. 3 ozs cream cheese. 1/4 cup butter, softened. 1/2 tsp almond flavoring. 1/2 tbsp milk. 2 cups powdered sugar. beat with mixer until smooth and creamy. frost cooled cake and refrigerate.

Target recipe: mix flour, baking soda, baking powder and cinnamon. beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended. add flour mixture alternately with pumpkin in 3 additions, blending well after each. stir in nuts. spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full. bake at 359°f 50-60 minutes until pick inserted in center of breads comes out clean. cool in cans on rack 10 minutes. run a thin knife around edges and turn out bread to cool on rack.