This recipe yields five mini loaves; alternatively, bake in two larger loaf pans and increase baking time accordingly, checking doneness with a toothpick., Store leftover bread tightly wrapped or in an airtight container; it keeps 2-3 days at room temperature or 4-5 days refrigerated., Freeze cooled loaves wrapped in two layers of plastic wrap inside freezer bags; lasts for about two months. Thaw overnight in the refrigerator before serving., Nutritional info assumes each mini loaf is sliced into 4 pieces., Use canned 100% pure pumpkin puree, not pumpkin pie filling, to avoid added sugar and spices and to ensure correct texture., Room temperature eggs and ingredients help achieve smooth batter and even baking., Avoid overmixing batter to maintain tender texture.