Delicious though it may be, pumpkin pie is not my favorite use of this season's star squash. I love pumpkin bread, which is why I think it's ridiculous I waited so long to get this recipe from my mom. This isn't one of those bland, gummy-textured imitators you'll find in lousy bakeries and coffee shops across the country this time of year: this is true love. It's moist, well-spiced, and thoroughly pumpkin-ey.
My mom tells me she originally got the recipe from Sunset Magazine, though I don't know what issue. It's been a while, I can tell you that. She modified it by cutting down on the overwhelming quantity of sugar in the original, and I've tinkered with it as well. Instead of all white sugar, I use some brown sugar to add more depth of flavor, and I've tinkered with the spices a bit as well.
Be warned: this recipe makes a TON of pumpkin bread. I made three large loaves, but you could just as easily make enough muffins to feed an army, or a batch of mini-loaves to give as gifts. Just be sure to keep plenty for yourself! Click here for the recipe.