Huge winner at a hang out with snacks. Followed other reviews to use brown sugar on inside and out. After 10 min broiling on high mid level in oven, I flipped, then added maple syrup on the new side (works better for staying on while basting than the powdered version with brown sugar). Made the dipping sauce which was eaten with the second batch as other reviewers noted: 1/4 c mayo, 1/2 c brown sugar, 1/4 c Rooster sauce (we like it hot, I started with just 2 Tbsp but guests wanted more). Refrigerated sauce for 1 hr to let flavors blend. Gone in less than 10 min for each tray. I will double next time the amount of bacon, because I got an approximate 1:1 ratio of lil smokies to bacon slicing the pieces in thirds.

This is by far the best pumpkin bread I've ever had. Made it for almost hundreds of people by now, all getting rave reviews. My modifications are very similar to others: I use half butter half oil, 1 cup brown sugar and 2 cups of white sugar. I also use pumpkin pie spice in addition to the listed spices, I don't find it to be too much. And spread butter/sprinkle cinnamon and brown sugar on top prior to baking. Yum!