Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 4 ingredients; add to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Beat at low speed after each addition, just until dry ingredients are moistened. Stir chopped pecans and vanilla into batter. Spoon into a greased 8.5 x 11 cm loafpan. Bake at 180ºC or 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack. Slice and serve with Peachy Cream Cheese Spread. Makes 1 loaf. Peachy Cream Cheese Spread: Beat all ingredients at low speed with an electric mixer until blended. Makes 1.3333333333333 cups.