Pumpkin bread is one of my favorite things to bake in the fall. It makes the house smell so good and everyone around here loves it. This is a recipe I found in a magazine years ago, it's the best one I've ever tried. I doctor mine up a little to make it a little healthier, so I've added those changes in case you want to try it that way. It makes a good breakfast.
1/3 cup shortening (I use butter or coconut oil instead)
1 1/3 cups sugar
1/2 tsp vanilla
1/3 cup water
1 2/3 cups flour (I use 1 cup all purpose and 2/3 whole wheat flour, I also add 2 TBS of milled flax seed)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp salt
1 cup canned pumpkin
1/2 cup chopped nuts (optional)
Cream butter and add sugar and vanilla.
Add eggs one at a time, beating thoroughly after each addition.
Gently mix in water.
Mix flour, baking soda, baking powder, cinnamon, nutmeg and salt in another bowl.
Add gradually to the butter mixture and beat until smooth.
Add pumpkin and mix gently.
Bake at 350 for 45-50 minutes.