I've been using fresh pumpkin puree for my Thanksgiving pumpkin pies for years. It really makes a difference there. The pies have a much lighter, more custardy texture. But my family has always done a very lightly spiced pie where the pumpkin really shines. The fresh puree tastes much better there. But I still used the canned stuff for a much more heavily spiced pumpkin bread. It's available year round and works fine for the quick bread.

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