Pumpkin-Pecan Bread

• 2 c. all-purpose flour
• 1 1/2 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1/2 tsp. ginger
• 1/4 tsp. allspice
• pinch of freshly ground pepper
• 1 c. canned pumpkin
• 1 c. sugar
• 2 large eggs
• 1/2 c. skim milk
• 1/4 c. vegetable oil
• 1/2 c. chopped pecans, toasted

1. Heat oven to 350u0b0. Lightly coat a 9 x 5-inch loaf pan with vegetable cooking spray. Combine flour, cinnamon, baking powder, baking soda, salt, ginger, allspice and pepper in medium bowl. Whisk pumpkin, sugar, eggs, milk and oil in bowl. Stir in dry ingredients just until blended. Fold in nuts. Pour batter into prepared pan. Bake 55 to 60 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Makes 1 loaf.

flour, cinnamon, baking powder, baking soda, salt, ginger, allspice, ground pepper, pumpkin, sugar, eggs, milk, vegetable oil, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=103296 (may not work)