Almond Pumpkin Bread
Source: Cheryl Miller, Fort Collins CO

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp. baking soda
1 1/2 tsp. pumpkin pie spice
1 tsp. salt
2 eggs, lightly beaten
1 1/4 cup solid pack canned pumpkin
1 cup granulated sugar
1/2 cup undiluted evaporated milk
2 T. vegetable oil
1/2 tsp almond extract
3/4 cup toasted almonds, divided

Combine flour, baking powder, baking soda, salt, pumpkin pie spice, and salt in medium bowl. Beat eggs, pumpkin, sugar, evaporated milk, extract, and oil in a medium bowl. Add flour mixture and 1/2 cup almonds. Mix until moistened.

Pour into greased 9x5 inch loaf pan and top with remaining nuts. Bake at 350 degrees for 60 to 65 minutes. Cool for 10 minutes and remove to wire rack to cool completely.