The aforementioned pumpkin bread spent nearly two hours in the oven. The recipe called for it to cook for an hour and fifteen minutes. I checked it at an hour and ten minutes. It wasn't even close, though the top was doming and browning beautifully. I continued to check it every ten minutes or so until the tester finally came out clean.
I pulled the bread and set it on the counter to cool and turned the oven off. I gave it a few minutes then ran a knife around the inside of the pan. I pulled the sides of the bread from the pan, turned it over and eased the bread out.
It left a nice size part of itself on the bottom of the pan, and through the hole I looked into the bread and decided it needed to cook a bit more. So I turned the oven back one and replaced the bread.
I let it cook as long as I could justify. I finally decided it was either done or it could go to hell, because it was coming out of the oven regardless. I allowed it a few more minutes to cool before the old invert/remove. After a few more minutes cooling sans pan, I cut into it.
The top is very very crusty, in a very good way. It's difficult to cut through neatly but oh so crispy! However, rather than a nice crumb it's just entirely too moist. I'm guessing the pumpkin itself was too moist, and perhaps that's why it took so long to cook and has such a gummyish consistency. It does have a great flavor, and may dry a little as it cools. I might also should have left it in the pan a bit longer.
Oh well, there's always next time.
For what it's worth, the recipe is Alton Brown's from the Food Network website.