This pumpkin bread was GOOD..I don’t know if it was the spices, or the sugar pumpkin that made the difference.

Pumpkin Bread (adapted from Epicurious)

8 oz pumpkin puree (I used baked pumpkin)
A few splashes of water if you are using fresh puree and it looks a bit dry..)

1 1/8 cups sugar
1/3 cup vegetable oil
1.5 T. molasses
1.5 egg or 2 eggs if you don’t want half an egg (I used mine for cookies later on)

1.5 cups flour
1/4 t. ground cloves
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. salt
1/4 t. baking powder
1/2 t. baking soda

-Mash up the pumpkin puree and add some water to make it easier to break up.
-Add sugars and oil, mix, then add eggs.
-In a separate bowl, mix flour, spices, and leavening together.
-Add dry mix to wet mix, and stir until just combined.
-Transfer to a 9x5x3 loaf pan, and bake at 350F until a toothpick comes out clean. About 50-60 minutes. Cool for a few minutes in the pan, then transfer to a wire rack completely to cool.

If you are feeling (cream) cheesy..
-Mix together 4 oz of cream cheese plus 1 T. sugar.
-Dollop atop the pumpkin bread batter, and use a knife to make swirls. I like the cream cheese “toasty,” but you can also do batter / cream cheese / batter to have the cream cheese in the “middle”.
-This will also probably add some baking time..(15-20 minutes) to your loaf, so do as you see fit!

If you are feeling nutty..
-Sprinkle some pumpkin seeds on top of the batter before baking !