Here's how I make pumpkin bread. This recipe is from a cookbook I've had for 43 years. In other words, it predates "healthy" and/or "trendy".

Pumpkin Bread

Preheat oven to 350 degrees and grease 3 loaf pans. Sift together:

3 1/2 cups all purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves

In another bowl, beat until light and fluffy:

2/3 cups shortening
2 2/3 cups sugar
4 eggs

Add and beat in:

2 cups cooked or canned pumpkin

Now add the sifted dry ingredients alternately with:

2/3 cups milk or water
1 teaspoon vanilla (optional)

Do not overbeat. Fold in:

1 cup coarsely choppped nuts (optional)
2/3 cup raisins or chopped dates (optional)

Pour batter into greased pans and bake about 1 hour or until a toothpick or wooden skewer inserted into the center of a loaf comes out clean. Cool well before removing from pans. Makes 3 loaves. This recipe freezes well.