Early last week I made pork chops with arugula and roasted pumpkin but we only ate about half the pumpkin and the rest sat in the fridge waiting for me to find a use for it. On Friday I baked up some delicious pumpkin bread using this recipe. I also had some pistachios in the freezer that really need to move on so I added those. It seemed a bit much for my bundt pan so I  put the overflow in a round cake pan and left that one unglazed.