I made this on the weekend, and it's really nice. Definitely a keeper.
I sent most of it to my DH's office, and it was a hit with the non-LCers, too.
I was worried that it wouldn't be moist enough. It's very similar to this recipe
, which calls for a full cup of butter or a butter/cream cheese mixture... but the pumpkin makes it very moist. I think butter would make it ooze grease, basically. I added a pat of butter when I tried it out of the oven, and on subsequent days, didn't bother. I liked it with and without.
I didn't have granular Splenda, so I used about 1/3 cup of granular Sugar Twin (I think that's cyclamate here) plus some Sweetzfree (liquid Splenda) to taste. My pumpkin pie spice, like the OP's, was my own mixture - about 2 tsp cinnamon, 1 tsp ginger, and some allspice.
I lined the loaf pan with folded parchment paper, which made it a lot easier to deal with.