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Pumpkin Pie Bread

Reviewed: Sep. 28, 2010
i think this recipe is great i have made it twice once as stated. and once with alternatives. I read other suggestions for making a lower fat version with applesauce, but why not just substitute more pumpkin. That is what i did and it turned out great. The canned pumpkin i had on hand was a 29oz can I did not want to waste the remainder so i just used it all, no oil . also used my own spices which were 3 tsp cinnamon 1 1/2 tsp ginger and 3/4 tsp clove. I added a few grates of fresh nutmeg as well, and 1/2 cup less sugar. I baked in 9x13 cake pan and defeated the purpose of less fat by adding cream cheese frosting but it was so good.
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