STEPS 2-5 TAKE ABOUT 45 MINUTES TO AN HOUR BY ITSELF.

first, you will need the pumpkin. if you don't have or can't get one, canned will work, it just doesn't taste as good. and don't worry about left overs, you can store pumpkin in a freezer for up to a year!!

cut the top off of the pumpkin and pull all of the seeds and pulp out. make sure it is very clean. then, cut the pumpkin into 2" by 2" chunks, skin and all, and boil those chunks until the skin is soft enough to push, not stab, but push a fork through.

after the pumpkin is cooled enough to handle, use a spoon to peel the skin off and throw the skin away... you don't need it. put the pumpkin into a large mixing bowl and mash it with a fork.

after you peel and mash it all, measure yourself 2 cups and throw it into a blender to make it fine and smooth, then pour it into the bowl you will be using to make the recipe, then freeze all the rest in 2 cup increments for future use.

preheat oven to 350°F

add the rest of the wet ingredients to the pumpkin and mix it all together.

now add the dry ingredients and mix them together.

once all of your ingredients are mixed together, set the bowl aside, and grease and flour 2 loaf sized pyrex dishes.

fill each pyrex about 2/3 of the way full and then pat them on the counter top to get all of the air out.

put both loafs on middle shelf and bake for one hour. once an hour is done, check to see if the bread is done by using a fork in the highest part of the bread and pushing it half way into the loaf. if it comes out clean, its done. if not, put it in for another 10 minutes.