Seconded!
Well, since you asked nicely.
Tiamat's (modified) Pumpkin Bread Recipe.
Original recipe found at:
Pumpkin Bread Recipe (No Mixer!) - Sally's Baking Addiction
IMPORTANT NOTE: DO NOT use a mixer for this recipe, it's not meant to be used with a mixer, the consistency won't be right if you use one, use a spatula and whisk to combine the ingredients, but don't worry, it's easy.
For baking, the tools you will need are:
One or two good spatulas.
One or two good whisks.
A potato masher (to mash the pumpkin if you're using baked pumpkin).
Two mixing bowls.
Either a loaf pan or 9x9 in. baking pan.
If you are going to bake pumpkins for this recipe, you'll also need basting brush and a large cookie sheet or tray on which to roast pumpkin(s). You'll also need a good strong, sharp knife to carve the pumpkin(s), obviously.
Ingredients:
1 and 3/4 cup all purpose flour, sifted.
1 teaspoon baking soda
3/4 teaspoon salt
2 large or jumbo-sized eggs, room temperature
1/2 cup granulated sugar, or Splenda sugar blend (works just as well)
3/4 cup packed dark brown sugar
1 and 1/2 cup pumpkin pie filling, or baked pumpkin (STRONGLY recommended)
1/2 cup applesauce
1/4 cup orange juice (best to use one not made from concentrate, like Tropicana if you can get it)
2/3 cup semi-sweet or dark chocolate chips
3/4 cup chopped walnuts or chopped pecans
1 stick of butter
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
TIP: You can substitute one teaspoon of pumpkin spice available in some stores for the cloves, ginger and nutmeg, but be sure to add the ground cinnamon.
DIRECTIONS IF USING BAKED PUMPKIN:
First, the pumpkin. If you're in a rush or don't want to mess with pumpkins, you can use store-brought pumpkin filling, but trust me the results with baked pumpkin are off the charts. So, if you are using pumpkin filing, skip the next step. Fair warning, if you're going to bake a pumpkin or two and then make the bread, give yourself some time. This is something you'd do on a weekend or day off.
Decide what pumpkin you want. You can use small sugar pumpkins, or get one of the larger orange pumpkins. Just remember you need enough of the cooked flesh for the recipe. I use a large pumpkin. It's a little more work, but pumpkin is actually quite versatile and can be used in not just breads and pies, but also soups, stews, casseroles, even curries. Also, when you scoop out hte pumpkins, don't throw away the seeds. Rinse them in a coriander and let them dry on paper towels. They can be used to feed birds, can be roasted in an oven and with a little salt and spice be eaten as a snack, or to garnish on the bread itself or other recipes.
Preheat oven to 400 degrees. Core out the root using diagonal slices going around with a sharp knife, then pull out the root. Slice the pumpkins in half, then use large spoon to scrape out the stringy guts and seeds. Then place each half on a large baking sheet or cookie sheet that has been sprayed with non-stick spray. Drizzle, then brush the inside flesh of each half with a vegetable oil of your choice. Some recommend coconut oil for sweet dishes and canola oil for savory dishes. I prefer olive oil. Then, season the inside flesh with sea salt or kosher salt to taste. An optional thing to do is to also turn over the pumpkin half and drizzle and brush the skin with oil as well, this will cause the skin to loosen and make it easier to peel away from the flesh.
Either way, have the flesh side of the pumpkin facing down and the skin facing up. If you're using a regular large orange pumpkin, you may only be able to do one side at a time. Sit the tray with the pumpkin half in the middle of the oven and let it cook for about anywhere from 30 to 45 minutes or longer, depending on the size of your pumpkin halves. You'll know it's done when you insert a paring knife and it inserts clean through the skin into the flesh easily. Pull out the tray and let it cool as the pumpkin will be VERY hot, give it at least an hour to cool, then use large spoon to scrape out the flesh.
DIRECTIONS FOR THE BREAD:
Preheat oven to 350 degrees.
In one large mixing bowl, combine the flour, salt, baking soda, sugars, and spices. Mix thoroughly with a whisk. In another mixing bowl, take the pumpkin flesh if you're using that and chop fine, or mash with potato masher and place in that along with whisked eggs, applesauce, and orange juice. Mix this thoroughly with a spatula.
Take the bowl with wet ingredients and slowly pour into the bowl of dry ingredients, mixing thoroughly and gently with a spatula. Again, gently, don't overdo it, just enough so the ingredients are thoroughly mixed. Once this is done, add the semi-sweet or dark chocolate chips, and also the chopped walnuts or chopped pecans, and mix again until thoroughly combined.
Take a baking pan or loaf pan, and a stick of butter at room temperature, and either use the stick itself or a brush to cover the insides of the baking tin with the butter, all over the bottom AND the sides. You don't need to use all the butter, just enough to ensure the bottom and sides are all nicely coated. When it's ready, carefully pour the batter into the tin, use a spatula to scrape any left in the bowl into the tin, and place in the middle rack of the oven. Let bake for at least 1 hour and 15 or so minutes, depending on your oven. The batter will be pretty wet, so may take a little longer in some ovens. You need to CAREFULLY watch the loaf in the last 10 or 15 mins or so of the process. When you insert a toothpick or small knife into the loaf and it comes out clean, it's done. Remove the loaf from the oven, wrap in foil and give it at least several hours to cool before serving. My recommendation is to place this in the fridge after it's cooled off, wrapped in tinfoil for a day or two, then serve. The bread's ingredients will continue to combine as it sits and chilling it gives a perfect consistency and taste.
Serve this bread on a chilly day with some hot coffee or tea, and you're set. You can also serve slices of this topped with some warm butter, jelly or jam of your choice, or even drizzled with some fresh cream or condensed milk. It goes well as a snack, after a meal or even as part of breakfast. Enjoy!