healthy pumpkin bread

this bread is an all time favorite of my family's. give it to me with some sparkling cider and i automatically reminisce of thanksgiving and christmas. growing up it was served on every fall holiday and i will carry on the tradition with my new little family until i die. it's simply divine. i made it with healthier ingredients this time around and it was just a good (hooray!). also, if you are wondering if it really matters if you use canned or fresh pumpkin, i say yes, it matters. freshly cooked pumpkin straight from the oven is the way to go.

cooking pumpkin in the oven:

heat oven to 375 degrees. wash your pumpkin and cut it in half. remove the seeds, stem and guts.  place in a shallow glass dish facing down, cover with foil and bake for an hour and a half. once it's cooled, scrape the flesh out with a spoon and mash it. i use our potato masher and it works great.

ingredients + directions:

cream together
2/3 cup of butter
2 2/3 cup organic sugar
stir in
4 eggs
1/2 cup water
2 cups fresh pumpkin
blend in 
3 1/3 cup of unbleached wheat flour
1 tsp cinnamon
1 tsp cloves
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
walnuts optional

pour into two large greased bread pans and bake for 50-60 minutes. let cool all the way before removing from pan.