My 113rd experiment: Calabasa bread for someone special

This is a loaf I specially make for a dear friend, after testing the recipe out 2 days ago, with spectacular result. Considering the popularity of the KAF recipe, I try to redo it, only scaling down the amount of sugar by half, and dropping the chocolate chips.

Recipe: Calabasa bread (1 loaf)

Ingredients:
- 1/4 cup melted butter
- 5 tp white sugar
- 12 pieces saffron sugar cubes
- 2 eggs
- 1-2 cups calabasa pumpkin, half cooked and mushed
- 1+1/3 cup unbleached all purpose flour
- 1/4 tp baking powder
- 1 tp baking soda
- 3/4 tp salt
- 1/2 tp ground nutmeg
- 2 tp ground cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup chopped spicy pineapple preserve
- 2 TB evaporated skim milk

Procedure:
1. Sieve together flour, baking powder, baking soda, salt, nutmeg, cinnamon.
2. Melt sugar cubes in microwave or heat.
3. Mix egg with white sugar and melted sugar cubes. Add melted butter. Beat to integrate.
4. Add pumpkin. Mix well.
5. Add dry ingredients and stir, about 1/4 cup at a time. If batter becomes too thick, add milk.
6. Add chopped walnuts and pineapple preserve.
7. Bake at 350F for about 1 hour.

Results:
4:15pm, all ingredients:

4:28pm, dry ingredients sieved:

4:52pm, eggs beaten with butter and sugar, ready to add pumpkin (need to be more mushed):

4:56pm, adding 2 TB milk:

5:04pm, final batter:

5:07pm, batter in pan:

5:07pm, batter height in pan:

5:07pm, to bake at 350F:

5:48pm, loaf baked 40 minutes:

5:48pm, loaf's height:

6:19pm, loaf turned out:

6:19pm, loaf's top:

6:19pm, loaf's side:

6:19pm, loaf's heel:

6:20pm, loaf's bottom:

Observations:
1. I am very pleased that this loaf does not collapse.
2. I think the use of shortening makes it super easy for the loaf to turn out of the pan, even though just a very thin layer of shortening is used.