2 C cooked pumpkin, may be canned
1/4 lb butter
1 1/2 C dark brown sugar
3 eggs
3 C flour
1 Tbs baking powder
1 tsp each salt and cinnamon
2 C piñon nuts, lightly toasted

Cream butter, add sugar gradually, and beat until fluffy.  Beat in the eggs and add the mixture to the pumpkin puree.

Mix together the flour, baking powder, and seasonings, then add the toasted whole piñon nuts.  Add to the pumpkin mixture, mix well and spoon batter into 2 buttered loaf pans.  Push batter into corners to help loaves rise more evenly.

Bake at 350° F about an hour or until a toothpick comes out clean.  Remove bread from pans and cool loaves on a rack.