1. Preheat the oven to 350F. Coat two 4 1/4 by 8 3/4-inch loaf pans with cooking spray.

2. In a large bowl, cream together the sugar and butter until smooth. Add the eggs and beat until light and fluffy. Stir in the pumpkin puree and milk.

3. In a medium bowl, combine the flour, walnuts, pumpkin pie spice, baking powder, salt and baking soda. Add to the pumpkin mixture and stir just until the flour is moistened.

4. Divide the batter between the prepared pans, smoothing the tops. Bake for 55 to 60 minutes. Cool 5 minutes in the pans. Turn onto wire racks and cool completely.

Tip
If you don’t have pumpkin pie spice, you can use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/4 teaspoon ground cloves.