Ok, can I just tell you guys, I love when you leave me comments? I love ALL comments, but I especially love the ones where you ask a question and you sign them "Anonymous". So then I get to write, "Dear Anonymous". It makes me feel like a spy, or Ann Landers or something. I'm a fan.
Anyways, since I've made this bread every year of my existence (not really), I probably need to share the recipe with you. It's so moist and perfectly spiced. I can't live through the Fall without baking some of this up. I like to use a heavy hand on some of the spices (just be careful with the cloves), and if you're feeling crazy you can add some mini chocolate chips.
Update 8/24/12: I tried this recipe substituting half the pumpkin for shredded zucchini (excess from the garden!) and it turned out great! I put my first 4 ingredients in the blender, including the shredded zucchini, to avoid stringiness that you sometimes get from using zucchini. I also made them into muffins instead of bread. Instructions below.