Instructions: 1) Heat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan.

2. put all ingredients in a large bowl and mix with an electric mixer or by hand with a wooden spoon. When thoroughly mixed, spread batter in prepared pan.

3. bake 60-65 minutes or until a wooden toothpick inserted in the center comes out clean.

4. remove pan from oven and place on a wire rack to cool for 10 minutes. Remove loaf from pan and cool completely on a wire rack. Tightly wrapped in aluminum foil, loaf keeps well in refrigerator or freezer.

makes one loaf

they suggest making it a day before serving to allow the flavors a chance to blend, but I usually serve it the next day.

* if you make the mistake, as I did, of buying the caned pumpkin _pie_ filling, do _not_ add the cinnamon, nutmeg, ginger or cloves - the pie filling is already properly seasoned for this recipe. The can usually comes in a 30 ounce size, so my suggestion is to make 2 loafs (double all the other ingredients except the seasonings) and freeze one or give it away.

NOTES : When my two sons were little and would go to the pumpkin farm,Id use this recipe to "use" their pumpkin innards. In reality, I just threw away the little bit of pumpkin we scooped out and used canned pumpkin, but I told them it was their pumpkins innards. Of course,I sent them to bed before I baked this so they wouldnt see the canned pumpkin...

anyway, I thought it was a strange thing to make in August, but I wanted it and it went over well with my co-workers on Saturday.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.