Mix wet ingredients together. In a separate bowl, mix dry ingredients then add these to the wet mixture. If needed, blend in 1/3 cup of water. Normally I don’t need to add the extra liquid. It depends on how moist your pumpkin is. I sometimes substitute butternut squash or sweet potatoes for the pumpkin and that can make the mixture more or less moist.
Bake at 350 for one hour in greased and floured bread pan. Makes one loaf. A sweet, spicy bread, excellent plain or with butter and jam or honey.
*Pic Some of this years Cinderella Pumpkins from our garden