Pumpkinbread

Yesterday I tried to bake pumpkin pie for the first time, and I didn't like the result too much, it was fairly bitter. So today I decided to make pumpkinbread instead, also a first.
I based my recipe loosely on this one: http://www.nomeatathlete.com/vegan-pumpkin-bread/, using vaguely half the amount. I was not very precise with the amounts, but the outcome is very good.
TS = Tablespoon. ts = teaspoon.

Ingredients:
about 1 cup baked (hokkaido) pumpkin (1/4 of a 1 kg raw pumpkin)
1 TS soyflour + 2 TS water (substitute for 1 egg)
200 g flour (I used mostly whole spelt, some 550 wheat)
30 ml canola (raps) oil
75 g raw sugar
half a banana
100 g apple-blueberry sauce
30 or 40 g of pecan nuts, chopped or broken into pieces
1 ts Lebkuchengewuerz (allspice?) contains cinnamon, anise, cloves, koriander and cardamom
good extra dash of cinnamon
2 pieces of candied ginger, diced into tiny chunks
1/2 ts baking soda (natron)
1/4 ts baking powder

I had baked the pumpkin the day before, by cutting it into quarters, removing the seeds and strings, and baking it for 30 minutes at 175 degrees Celsius. (350 F)

After removing the skin, puree the pumpkin in a blender along with half a banana and 2 TS water. You can skip the banana, I just happened to have one sitting in the fridge that needed a happy ending. Mix the pumpkin puree with the other ingredients in a bowl.
Put into a baking form, and bake for about 40 minutes at 175 C.
It does make it easier if you add the sugar before putting the form into the oven, by the way. At least I did remember very soon after, so it wasn't a problem to just add the sugar into the mixture in the form.