Prepare the pumpkin puree using raw pumpkin or an equivalent amount of canned pumpkin. If you are preparing your own pumpkin puree, be sure to leave the cooked pumpkin in a strainer over a bowl until it cools off. Press out the excess liquid with a wooden spoon. Better not to have this extra liquid in the bread. Be sure however to keep this pumpkin juice as it is delicious to drink as is, added in smoothies, soups or other preparations.

In a bowl, cream the butter and sugar together.

Add the eggs, one egg at a time, beating after each egg is added.

Add the pureed pumpkin into this wet mix. Stir.

In a separate bowl (I usually use a measuring cup), mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg together.

Add 1/3 of the flour mixture to the wet mixture, mixing gently. Add 1/3 of the milk to the wet mixture and mix gently. Continue to add 1/3 of each flour mixture and milk in this manner until all flour and milk are used. No need to beat a long time or hard. Mix as you would for muffins or pancakes, just enough to mix together.

If you are using nuts, chop them and add them now. Fold in the nuts by mixing gently. (Roasting the nuts in the oven a few minutes or heating them in a pan on the stove a couple minutes will bring out their flavor if you prefer).

Grease (with butter) a 9 x 5 x 3 inch loaf pan (equivalent to about 2 liter pan). Add a little flour and shake around the sides until all butter is lightly covered with flour. This will help the bread come out at the end. If you want an extra treat, you can use raw cane sugar instead of the flour. This will give a nice crust all over.

Pour the batter into the pan and shake until spread equally in the pan. If you are using the cinnamon sugar, sprinkle this evenly on top of the filled pan to add extra flavor and sweetness to your finished pumpkin bread.

Bake in the middle of oven at 180°C / 350°F for about 45 minutes or until a toothpick comes out clean. If you are making two loaves and baking at same time, bake for 65 minutes or until toothpick comes out clean. If you are making pumpkin muffins, bake 25 minutes or until toothpick comes out clean.

Remove from oven and let cool about 15 minutes before removing them from the pan. Let cool completely on a cooling grill. Serve and enjoy!