Pumpkin Bread by the Joy of Cooking
You can make this with any cooked mashed squash, yams, or sweet potatoes.
Have all ingredients room temperature, 68 to 70 degrees. Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Grease a 9 x 5-inch (8cup) loaf pan.
Whisk together thoroughly:
1 1/2 cup flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
Combine in a small bowl
1/2 cup milk
1/2 teaspoon vanilla
In a large bowl, beat until creamy
6 tablespoons butter
Gradually add and beat on high speed until lightened in color and texture, 3 to 4 minutes:
1 cup sugar plus 1/3 cup lightly packed light or dark brown sugar
Beat in eggs one at a time. 2 large eggs.
Add and beat at low speed until just blended:
1 cup pumpkin puree
Add the flour mixture in 3 parts, alternating with the milk mixture, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Pour into the prepared pan and spread evenly. Top with 1/2 cup coarsely chopped walnuts or pecans. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5-10 minutes before unmolding to cool completely on the rack.