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Pumpkin-Pecan Bread
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch freshly ground black pepper
1 cup canned pumpkin
1 cup sugar
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1/2 cup chopped pecans, toasted
Heat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan with vegetable cooking spray. Set aside. Combine flour, cinnamon, baking powder, baking soda, salt, ginger, allspice and pepper in medium bowl.
Whisk pumpkin, sugar and eggs in a large bowl. Whisk in milk and oil. Stir in dry ingredients just until blended; fold in nuts. Pour batter into prepared pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack, 15 minutes. Unmold and cool completely on wire rack. Makes 1 loaf, eighteen 1/2-inch-thick slices.
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