In a large bowl mix sugar & pumpkin. Add eggs, oil and milk.
In another bowl mix flour, pecans, orange rind, baking powder, baking soda,
cinnamon, ginger and mace. Stir into pumpkin mixture. Just stir
until moistened - don't over mix.
Pour into a greased 9x5" loaf pan. Bake @ 350F (180C) for 50 - 60
minutes or until a toothpick inserted into the bread comes out clean.
Brush honey on top of loaf. Let cool in pan for 10 minutes, then remove
and let cool on a rack. Wrap and store for 1 day before serving.
Cut pumpkin in half. Scoop out seeds and fibers. Cut pumpkin into
chunks. Place pieces skin side up on in an 8x8" or 9x11" pan. Add
about ½" of water. Bake @ 350F (180C) for about an hour until pumpkin is
tender. Drain water. Scrape pumpkin off rind. Puree pulp in
blender. Can be kept in the fridge for about a week or frozen.
Or buy a can of pumpkin ;-)