I cut back on the maple syrup, but the family loved the bread.

Outstanding recipe--moist, flavorful, and amazingly without any oil or butter! Admittedly I did change a few things and I usually don't review recipes that I've tweaked (because you're no longer reviewing the posted recipe!), but I did want to share the changes I made since they worked so well. First, I had no pumpkin so I used 1/2 cup of unsweetened applesauce instead. Two whole eggs instead of the one whole and 2 whites (laziness on my part), and instead of the maple syrup and sugar I just used 3/4 cup brown sugar, which was plenty sweet for my taste. I also threw in a ripe pear that I had to use up, and that probably helped the moistness too. I could easily see adding apples, carrots, whatever to this. I didn't have cloves or allspice so I left those out and it had plenty of flavor. Lastly, I added 1/2 cup of chopped walnuts. Ok so maybe my version isn't at all like the posted recipe but it sure was good! I chopped the zucchini in the food processor, then took it out and mixed the rest of the wet ingredients in there (including the pear), and then poured the wet into the bowl of dry ingredients, then stirred in the zucchini and walnuts by hand. That was an easy way to do it. A few other thoughts: I could easily see doubling the amount of zucchini as it seemed a little light on that but if you are trying to sneak it in for your kids or hubby then leave it at 2 cups. And I think I will try this as a muffins because the edges were definitely the best part!

My husband eats a bran muffin every morning and I thought this recipe would be a nice change. He loved it! I substituted 1/4 c of applesauce instead of pumpkin and added 1 more mashed banana , 1 c of raisins and followed the rest of the recipe. It was very moist and dense.

I really changed it up. I used spelt flour, 1/4 teaspoon pure stevia, 2 bananas 1/3 cup agave, 1/4 cup applesauce. I am munching on it now. Very healthy and very good

This recipe came out great! I made it into muffins, instead of the squares and baked it for about 18 minutes. The muffin stuck to the paper liner initially, but after a night in a ziploc bag the liners peeled right off! I used regular whole wheat flour instead of pastry flour, and ommitted the allspice (because I didn't have any!) I also used probably about 3/4 cup of pure maple syrup, and a little less than the recommended amount of brown sugar, because I ran out of both.

This is tasty and moist. It does have a different texture (from the bran). The pumpkin flavor isn't really noticable, but the banana really comes through. This is more of a cake than a bread since it isn't baked in a loaf pan. Min required less baking time than stated - about 45 minutes.

Very nice recipe. Made some substitutions just based on what I had on hand - squash instead of pumpkin, 2 whole eggs instead of 1 whole and 2 whites, 1/4 cup maple sugar (ran out) and 1/4 cup honey instead of 1 cup maple syrup, 1/3 brown sugar instead of raw, didn't measure the zucchini - just used two I had on hand, regular whole wheat flour. Could be slightly sweeter than I made it but was still nice.

I used 2 bananas instead of the pumpkin as I only had a large can and didn't want to waste the rest. I also used 1/2 cup lite syrup and 1/8 cup sugar and an 1/8 cup splenda (I don't taste the splenda if I use this little bit). I also used quick oats instead of bran simply because I had them. I didn't process them as someone else did but would next time. I also added 1/4 cup water. All in all, they are OK. I cooked for 30 minutes and it was too long. Not bad, but they taste healthy.

This was delicious. I used old fashioned oat meal and processed it to a fine powder instead of the bran and cut the syrup down more than 1/2 and added more pumpkin. I added chopped pecans too.

Delicious! I made a few substitutions because I didn't have all the ingredients on hand, but it seems to be a robust recipe that can take a fair amount of fiddling and still turn out well. Oh, and taking the suggestions of others here, I did cut down on both the sugar and maple syrup by quite a bit. Maple syrup is expensive and half the amount called for works just fine if you add in a little more liquid elsewhere.