Recommended loaf pans: USA Pan 8.5 x 4.5 inches, two pans needed., Canned pumpkin can be 15 or 16 ounces; use the whole can without measuring precisely., Batter can be made ahead, refrigerated overnight covered tightly, then baked the next morning for fresh bread., Storage: Wrap cooled bread tightly in plastic wrap or airtight container. Keeps 3 days at room temperature, up to 1 week refrigerated, or frozen for 3 months., Variations: Add 1 cup chopped nuts (walnuts or pecans), chocolate chips, or dried cranberries. Swap half sugar for brown sugar. Add 1 teaspoon vanilla extract. Use whole wheat flour for denser loaf., Serving suggestions: Serve warm with butter or cream cheese, toast with honey, accompany with coffee or tea, or use in pumpkin bread pudding., Fresh pumpkin substitute: About 1 3/4 cups pureed and drained fresh pumpkin equals one 15-ounce canned can., Oil preferred over butter for moisture and tender texture; butter may dry out or make bread denser if overbaked., Gluten-free option: Substitute all-purpose flour with a cup-for-cup gluten-free blend containing xanthan gum or binder.