One of my husband's colleagues has gifted us w/ some cute little pie pumpkins from her garden. In return, I'd like to bake a loaf of pumpkin bread for him to bring to work. I plan to halve a pumpkin, roast at 350F til soft, and then make fresh puree.
Questions for you hounds:
1. Anyone have a great pumpkin bread recipe that is moist, rises well, and has a nice balance of spices? Not essential, but I'm particularly interested in recipes that include ground ginger and walnuts or pecans.
2. If a recipe calls for canned pumpkin, what modifications do I need to make if I sub in fresh?
Thanks, and I can't say I'm missing summer food all that much right now...