Ya gotta keep the chicos fed and happy. 
Many loaves of pumpkin bread have been mailed off in care packages over the years.
I have made the Downeast Maine Pumpkin Bread recipe for years! To be slightly more healthy, I cut the 3 cups of sugar to 2 cups (1 white, 1 brown), sub orange juice for the water, and use unsweetened applesauce for half of the oil. I also usually adjust the spices–less cloves and nutmeg and more ginger. I’ve taken this to many bake sales, PTA meetings and given it as gifts over the years. So yummy!
Another vote for Downeast Maine Pumpkin Bread. I have made it for years - delicious.
The Downeast Maine Pumpkin Bread is a very standard quick bread. I make much the same thing with zucchini. Also to make it a little healthier I sub out 1 cup of the white flour for whole wheat flour and cut the sugar by about 1/3rd with little impact on consistency or flavor. Just less sweeet.
Just put the pumpkin bread in the oven!
I just looked at the Downeast Maine recipe, and it’s very, very similar to my pumpkin bread recipe, except I also add mini-morsel chocolate chips. My recipe is definitely on the sweet side! I’ve been making it for over 20 years.
I made my batch of Downeast Maine Pumpkin bread this morning. My recipe copy says that it’s best to make a day or two before eating to let the spices meld and intense. I made smaller loaves so I can slice easy to handle smaller slices - I prefer it that way. Two with chopped pecans on top, two plain.
Sounds yummy! I usually bake mine in mini-loaf pans, regular muffin tins, and mini-muffin tins (adjusting bake times).
@abasket So true. It does taste better a day or 2 days after baking.
Saw this post and had to laugh. Just put my old family recipe, handed down by generations, in the oven. It turns out it’s’s exactly the Downeast Maine recipe without the ginger and cloves and with the addition of walnuts. My aunt, now in her mid-80’s, got the recipe from her MIL when she was a young bride. The family was from the coast of Maine so the provenance may be accurate!