This marks my first sweet recipe on the blog! Those who know me know I am ten times more likely to reach for a bag of tortilla chips than for a cookie, but the more years I am married to Mike, the more I find myself loving desserts too. Thanks, hun! We received two sugar pumpkins from our farm this year, and I roasted and pureed one of them to make this bread. But canned pumpkin (not pie filling) works perfectly too. The sweet scent of cinnamon, nutmeg and ginger will waft through your whole house while it’s baking, and it is just as good toasted (with a little butter, I know…I’m bad!) for breakfast as it is for dessert with a cold glass of milk. And it’s so simple to make, my kind of dessert. Omit the raisins or add nuts, it’s up to you. My little guy, Cole, only accepts bites with raisins…he takes after my mom.