Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350. spray 8 1/2" x 4 1/2"-inch metal loaf pan with nonstick cooking spray with flour. in large bowl, with wire whisk, combine brown sugar and egg whites. add pumpkin, oil, yogurt, and vanilla extract; stir to combine. in medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. add flour mixture to pumpkin mixture; stir until just combined. do not overmix. pour batter into prepared pan. bake 45-50 minutes or until toothpick inserted in center of loaf comes out clean. cool in pan 10 minutes. invert pumpkin bread onto wire rack; cool completely.

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.