Preheat the oven to 325F. Grease and flour two 8″ x 4″ loaf pans OR line with parchment paper.
In the bowl of a stand mixer, cream the butter with the paddle attachment. Add honey, maple syrup, eggs and pumpkin and mix until everything is combined well. There may be some lumps of butter, and this is fine.
[Alternatively, you can use a large bowl and a hand-held mixer to cream the butter and mix the remaining wet ingredients.]
Add the remaining ingredients and mix just until you can’t see any dry pieces of flour. The batter will be very thick.
Pour the batter evenly between the two loaf pans.
Bake for 55-75 minutes (mine took 65 minutes), or until a butter knife or toothpick inserted into the center of the loaf comes out clean.
Set on a cooling rack to cool completely before slicing.