Pumpkin Bread

i've been sooooooo ready for fall (it's been a brutally hot summer), and fall means pumpkin! i turned to mark bittman's How To Cook Everything and decided to try his version of pumpkin bread. it's an interesting recipe for two reasons. first, it's a generic recipe for a quick bread with slight modifications whether you're making an apple bread or banana bread or zucchini bread or pumpkin bread. secondly and more interestingly, it calls for a mixture of white all-purpose flour, whole wheat flour, and corn meal (though he says you could use all white flour). i opted for the mixed flours/corn meal version and i'm glad i did. the bread has the warm spices of cinnamon, nutmeg, ginger, and cloves, flavor & moistness from the pumpkin, and the mixed flours give it lightness and make it more of a real bread than a large, loaf-shaped muffin, which pumpkin "bread" most often resembles. i could even see toasting this. it's good! it's not as good as this, of course (as it is the best pumpkin "bread" you'll ever eat), but good!