Make this even better by buying pie pumpkins in the fall and canning them yourself! One quart of home-canned pumpkin is roughly equivalent to a 15 oz. can of the store-bought stuff.
I almost called this “Hard Pumpkin Bread”, but I didn’t want to scare anyone off. This recipe uses shredded pumpkin, instead of the canned (maybe it’s) pumpkin. Use a pie pumpkin and you can freeze any leftover shreds. They hold up really well. Or, better yet, just make enough pumpkin bread to use up all the pumpkin. Trust me, it’ll all get eaten.