1/2 c. chopped pecans
1 tbsp. graham cracker crumbs
1/2 c. butter, softened
1 c. firmly packed brown sugar
2 eggs
3 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 c. mashed, cooked pumpkin
1 tsp. vanilla extract
1 tbsp. graham cracker crumbs
Peachy Cream Cheese Spread

Spread pecans in a single layer in a glass pie plate; microwave at High 1 minute; set aside.

Grease a 1 1/2 quart souffle dish; sprinkle bottom and sides with 1 tablespoon graham cracker crumbs, and set aside.

Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour and next 7 ingredients; add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Mix after each addition just until dry ingredients are moistened. Stir in vanilla.

Spoon batter into prepared dish; sprinkle 1 tablespoon graham crackers crumbs over batter. Place dish on top of an inverted microwave-safe bowl in the center of oven. Microwave at Medium (50% power) 12 minutes, giving dish a quarter turn every 4 minutes. Microwave at High 1 to 4 minutes or until a wooden pick inserted in center of bread comes out clean.

(Top will appear moist but not wet.) Remove from oven, and let stand 10 minutes. Remove bread from dish, and serve with Peach Cream Cheese Spread. Yield: 1 loaf.

PEACH CREAM CHEESE SPREAD:

1 (8 oz.) pkg. cream cheese
1/3 c. peach preserves
1/4 tsp. ground ginger