Makes 1 loaf  Homestead Hospital executive chef Drew Thomason used this recipe to try different types of pumpkin. Just cut squash in half and remove seeds and strings, brush lightly with oil and roast cut side up for about one hour at 350 degrees, cool and puree in a food processor.

Preheat oven to 350 degrees. Coat 8x4” baking pan with nonstick spray and dust with flour. In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Whisk till well incorporated and set aside.

In a large mixing bowl, beat butter and sugar until just blended. Add eggs, one at a time, beating until well incorporated. Add the pumpkin puree. Mix in flour mixture slowly just until all ingredients are combined.  Pour batter into your baking pans using a spatula and bake at 350 for 55-60 minutes. Rotate the pans after 30 minutes to make to make sure the bread is cooking evenly. Bread is done when a toothpick inserted in the center comes out clean. Let cool at room temperature for 15-20 minutes, then turn out onto a wire rack and cool completely.