My first Cinderella Pumpkin was very productive and gave me a great deal of pumpkin so naturally I wanted to do something with it so I made bread as I always do. I've always been very reluctant to put up a Pumpkin Bread recipe because there's a LOT of method involved in how I do it. The reason for this is the amount of moisture in the fresh pumpkin I use. Also every loaf has a full 2 cups of pumpkin in it thus compounding the problem. When you have wet recipes it's very easy to end up with a mess. Also my readers pumpkins may be dryer or wetter than mine thus needing modifications to the recipe. So after 10 years I've still not posted the recipe for my bread.
In addition the first loaf of the year may or may not turn out since I'm getting the feel of my pumpkins. I've made the recipe more reliable in the past by putting the pumpkin meat in a pan over low heat and condensing the flavor by steaming out some of the liquid. This also takes some of the moisture out of the bread which I don't want. It's all about weights and balances which only my eyes and fingers know. Recipe or no, I baked a loaf and of course took photos.
I'm sure there will be more later.