I'm sorry to those that I let down this weekend about making pumpkin bread. My brother and his friend came up (unexpected) for the game and I ran out of time.....I am planning to make some bread this week, hopefully when things slow down...I'll keep you posted!
In the mean time, if you cannot wait, here is the TASTE OF HOME pumpkin bread recipe that I love and admire:
(Keep in mind, this recipe makes TWO loaves of bread and requires a LARGE bowl for mixing! I use a lot more cinnamon and nutmeg than the recipe calls for, and if I have ground cloves, I mix in a bit of that too.)

3 1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 can (15 ounces) solid-pack pumpkin (I don't use anything but the Libby's brand)
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans

In a bowl, combine first six ingredients. In a separate bowl, combine the pumpkin, oil, eggs, and water; mix well. stir into dry ingredients just until combined; fold in the pecans. Spoon into two greased bread/loaf pans. Bake at 350 degrees for 60-65 minutes, OR until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans.