On the first trip there in 1996 the farm was kind enough to hand out some pumpkin recipes and I've been using this one for pumpkin loaf and muffins ever since. And I always try to keep some pumpkin purée in the freezer.
1 cup vegetable oil
3 cups white sugar
2 cups puréed pumpkin
3 1/2 cups flour
2 tsps baking soda
1 tsp cinnamon
1 tsp salt
1 tsp nutmeg
3/4 cup raisins (dried cranberries or chocolate chips)
Cream the first 4 ingredients together. Combine the dry ingredients and add all together. Fold in the raisins (we usually go for the chocolate chips)
Pour into 2 prepared loaf pans or 30 medium muffins tins lined with papers.
Bake at 350 F for 1 hour for loaves, 25-30 minutes for muffins.