Pumpkin Nut Bread

With the holidays coming fast and furious, it's always good to have something made and stored in the freezer for drop in guests or  to give as little gifts.

Since there was a big can of pumpkin in the pantry, I decided to get ahead of the rush and make some pumpkin nut breads.

Because the recipe called for 15 ounces of pumpkin, and I had a can of 29 ounces, I doubled the recipe.

That made a lot of batter so I had to scarf up every pan available!

The recipe stated it the world's best pumpkin nut bread recipe but it wasn't or at least not in my opinion. 

The breads will taste good toasted or spread with honey butter. 

Come to think of it, a little creamcheese with maple syrup mixed in would be good, too!

The loaves are now wrapped in aluminum foil in the freezer.

WHAT IS YOUR FAVORITE KIND OF SWEET BREAD?