Pumpkin gingerbread

Again with the pumpkin! Jon just can't get enough, and it's so easy to prepare pumpkin for baking that I bake a lot of it when it's in season in the fall and freeze it in one and two cup portions for use throughout the winter. I came across this recipe in a Better Homes and Gardens email. The orignal recipe was for two loaves but I was short on flour (imagine) so I cut it in half. I also used 1/2 whole wheat instead of all white flour and I added nuts (because we're nuts for nuts). The recipe below is my own take.

Pumpkin Gingerbread

Yield: one 9 x 5″ loaf

Ingredients:
  ● 1 1/2 cups raw sugar
  ● 1/2 cup canola oil
  ● 2 eggs
  ● 1/3 cup fat free milk
  ● 1 cup pumpkin puree
  ● 1 tsp. ground ginger
  ● 1/2 tsp. ground allspice
  ● 1/2 tsp. ground cinnamon
  ● 1/2 tsp. ground cloves
  ● 1 3/4 cups flour
  ● 1 tsp. baking soda
  ● 1/2 tsp. salt
  ● 1/4 tsp. baking powder
  ● ~1 cup pecans, roughly chopped

Directions:
Preheat oven to 350 degrees. Grease and a 9 x 5″ loaf pan. In large bowl combine sugar, oil and eggs; beat until smooth. Add milk and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and cloves. In medium bowl, combine flour (I used 1/2 white, 1/2 whole wheat), baking soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Fold in nuts. Divide batter between prepared pans. Bake in preheated oven at 350 degrees for 1 hour, or until toothpick inserted in center of loaves comes out clean. Let loaves cool in pans for about 5 minutes, then remove from pans and let cool completely before adding glaze, if desired.