Hey, I'm Louisa Shafia, on eHow.com, and today I'm showing you how to make this, pumpkin bread from scratch. I have some squash that I roasted off in the oven, this is kabocha squash and I just roasted it in the oven at 450 for about an hour and a half until it was tender and now I'm going to scoop it out and I'm going to make it into a puree. Now this is the exact same kind of pumpkin puree that you would buy in a can at the store, but you don't have to, you can make it yourself and it's got a lot of color, it's got a lot of flavor and because it's so fresh and you make it yourself, it's got a lot of nutrients. Okay, so I've got this beautiful vibrant squash in here and I'm going to puree this. Okay, and that's ready to go. You can see this puree looks really colorful, really beautiful. This is ready to cook with. Okay, so that's there. I'm going to start out by combining some melted butter and sugar. So I just whisk these together until they're smooth. Okay that looks good. Now I'm going to combine my three eggs with this wonderful pumpkin puree that I made. So I'm just going to add this and the reason why you want to roast squash when you're going to bake with it is because roasting keeps the squash really really dry. So this looks really good. Okay now I'm going to whisk my pumpkin puree into my eggs. This is looking really good. You just want to whisk it around until it's smooth. Okay and now I can combine my pumpkin puree and eggs with the sugar and the butter. Okay I've got my pumpkin mixed here< I'm just about ready to combine my wet ingredients with my dry ingredients. So here's my flour and I'm just going to add some of the usual suspects to my pumpkin bread batter, I've got cinnamon, nutmeg and cloves. I've got some baking soda. I've got some baking powder and I'm going to add just a dash of salt. Okay so now I'm going to combine these. These are my dry ingredients. Looks great. Now I'm going to add the pumpkin puree and the eggs into my dry ingredients. Okay so this looks well mixed, last thing I'm going to add in here is some walnuts. I'm a big fun of nuts in my baked goods so if you have almonds around, you could use almonds. You could use hazelnuts. So I'm just going to fold those in. It's got a really beautiful natural color. You can see that. So this is ready to pour into my baking pans. So this recipe makes enough for two loaves of pumpkin bread. Okay so these are ready to bake in the oven at 350 for about an hour and 15 minutes or until a knife inserted in the center comes out clean and when it's finished, this is what it looks and now I get to taste this pumpkin bread. Um, you can see all the nuts in there, the texture is really cool and it's got a really light fluffy kind of texture. You can see that, um, um, tastes like nuts, spices, it's warming. It's got really tender but it's got a nice crispy texture out on the outside. Thanks for joining me. I'm Louisa Shafia. I'll see you next time on eHow.com.