A classic holiday quick bread, moist and spicy, studded with nuts - and better than ever!

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	Freshly ground pepper
1	C	Canned pumpkin
1	C	Sugar
2	lg	Eggs
1/2	C	Skim milk
1/4	C	Vegetable oil
1/2	C	Chopped pecans, toasted

1. Heat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan with vegetable cooking spray.
2. Combine flour, cinnamon, baking powder, baking soda, salt, ginger, allspice and pepper in medium bowl.
3. Whisk pumpkin, sugar, eggs, milk and oil in bowl. Stir in dry ingredients just until blended; fold in nuts.
4. 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. Unmold and cool.

   Can be made ahead. Cover and freeze up to 1 month. Let stand at room temperature 4 hours before serving.

   Makes 1 loaf, eighteen 1/2-inch-thick slices.