Honey Maple Pumpkin Bread

3/4 cup honey
3/4 cup maple syrup
1 cup coconut oil or butter, melted
1 tsp. vanilla
4 eggs
3 cups flour (whole or white)
2 cups Red Dog Farm Pumpkin puree (see below)
1 Tbs. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. allspice
2 tsp. baking soda
1 cup walnuts (optional)

To prepare pumpkin: Preheat oven to 375 degrees. Slice the pumpkin in half. Remove the stem and scoop out seeds. Place cut-side down in a baking dish, with either a little water or oil in it. Bake until tender, about 30 minutes. Remove from heat and let cool enough to handle. (I flip the pumpkin upside down so it cools faster.) Scoop out the flesh from the shell and either mash by hand, or puree in a food processor. This puree can be easily frozen for future pies, soups, or other goodies.
 comes out clean. Cool on wire racks.

To prepare bread: Preheat oven to 350 degrees. Grease two loaf pans. In a large bowl mix together honey, syrup, oil or butter, vanilla and eggs. Mix in the pumpkin puree. In another bowl, combine all the dry ingredients. Mix the dry ingredients into the wet ingredients until everything is well mixed, but avoid over-mixing. Divide the batter between two loaf pans and bake for 50- 60 minutes, until a toothpick comes out clean. Cool on wire racks. Slice and serve with butter!