Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: spray 17"x11-1/2" baking pan with nonstick spray (use 9"x11" for thicker bars if preferred). preheat oven to 350 degrees. combine flour, sugar, baking powder, cinnamon, baking soda, salt and cloves in medium bowl. stir in pumpkin, egg whites, oil and water until combined. spread batter into pan and bake for 20-25 minutes, until test done with toothpick. cool completely before frosting. for frosting, beat together cream cheese, one cup powdered sugar, vanilla and grated lemon or orange peel until fluffy. gradually beat in remaining powdered sugar. frost bars and enjoy! keep covered and stored in refrigerator.

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.