This is one of the best of all fruit breads-really a cake in bread's clothing. Served with a dollop of whipped cream, it makes an appropriate finale to a Thanksgiving dinner and a change from the ubiquitous pie. You can safely make it weeks ahead of time and keep it in the freezer. Use a fresh pumpkin if it's that time of year and you happen to have one. If not, canned pumpkin does the job perfectly and certainly saves time and trouble.
Preheat the oven to 350°F. Butter two 9-x-5-inch bread pans and set aside.
Place the pumpkin, oil, honey, and brown sugar in a large mixing bowl and stir with a wooden spoon. Add all the remaining ingredients and stir until well blended.
Divide the batter into the prepared pans and bake for 1 hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool on a wire rack for 30 minutes, then turn the loaves out of the pans. Finish cooling the bread on the rack before serving.
I don't see the recipe with the amount of pumpkin to be added. In another recipe for Zucchini bread I didn't see the amount of flour to be used.