This recipe works just great with canned pumpkin so don't hesitate to do so—I did it that way for years and years with delicious results. The amount of cinnamon and nutmeg is very light and barely noticeable so if you want to double their amounts for a more 'pumpkin pie' kind of flavor go right ahead. It will turn out great.
You can add a cup of chopped pecans or walnuts, a handful of coconut, or a handful of any dried fruit that appeals to you, chopped to about the size of raisins. Coating the top of the loaf with large crystal decorative sugar looks festive. This can also be made into muffins. Fill each well greased cup about 3/4's full and bake for approximately 25 minutes. Check them often and try not to overcook. They freeze and travel well too!