In another bowl puree the pumpkin and the liquid ingredients (oil, vanilla, milk and eggs).
Mix the wet ingredients into the dry until combined and then pour into a loaf pan. If necessary butter and flour the pan to render it non-stick.
Cook for between 60 to 70 minutes until a toothpick inserted into the center of the loaf can be withdrawn without batter clinging to it. This will take about 40 minutes for the mini loaves that work so nicely in lunches.