Pumpkin Bread

Alton Brown is one of my favorite chefs. He's a master mind, in my opinion. Here is his original and my edited version of the best pumpkin bread ever. For those of you who are literalists or have to have exact, try your best..I add and usually don't ever use measuring things. Weird, I know and not predictable, I know.
330 preheat..It'll cook at 325, but my oven runs hot..so maybe for yours, bake at 330
2 cups flour
2 teaspoons cinnamon..I heaped them cuz I love cinnamon
1/2 teaspoon cardamon (optional..I love this stuff and add it to any cinnamony bread)
1/8 teaspoon or so of nutmeg and cloves..just pinch a few times and throw.
1 teaspoon baking soda..shake it up (my mom taught me that) as b.s. settles
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar..add more if you are going to use real pumpkin or real squash
3/4 cup vegie oil...I used all the oil, as I wanted real moist..but you could try applesauce and flaxseed, probably would be o.k....just don't use butter in this one
3 large eggs (don't skimp on these either)
1+ teaspoon vanilla..if you have the real stuff, stay on the side of 1 t., but if it's like 2 year old Macormicks (or whatever that ick brand is..use more like 1 1/2-2)
1 1/2 cups pumpkin goo..I used that pie stuff, but originally Alton asks for 2 cups scooped fresh cooked pumpkin..but I didn't get around to cooking the squash, so I just opened the can..if you use fresh, add 1/2 cup sugar or honey.

Sift all dry; Mix all wet (with wisk..my new favorite tool for everything) EXCEPT PUMPKIN
Combine in equal parts and alternating between wet, dry and pumpkin until just blended. Spray your pans..I used a little pumpkin shape pan from Williams Sonoma (yes overpriced, but very much makes me happy everytime I see that pan) similar to a small bundt. If you do muffins, reduce cooking time drastically to like 30 minutes or so.
Cook for about 65 minutes..but watch..it can burn. Cook until you smell that yummy smell and you stick that toothpick in the middle and it's mostly dry coming back out.
Basically a reason to eat cream cheese, eh? I'd also think a lemon glaze would be nice with this bread..I have 3 slices straight out of the oven..it's moist and stays that way days later. Yum to the max!