This is my mother's recipe for pumpkin bread (or pumpkin loaf). Using canned pumpkin, it comes together in one bowl in minutes and is nicely spiced and full of fall flavors. Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe. Mini loaf pans can be purchased here. Disposable loaf pans can be purchased here, too. Canned Pumpkin: Some cans are 15 ounces; others are 16 ounces. It doesn't matter - use the full can of whichever you purchase.