This is a great recipe!! The other pumpkin breads I have tried from here weren't very good, so I was hestitate to try this. I sure am glad I did! I pretty much followed the recipe except I reduced the sugar by about a 1/2 cup (still was plenty sweet, believe me), used less oil (maybe 1/4 c less), used 2 cans of pumpkin 14.5 oz, added an extra tsp of each spice, added raisins, and nuts. My oldest daughter is allergic to nuts but the rest of us love them, so everything I make I fill one pan with batter, then add a cup of walnuts to the remaining batter so we can all enjoy what we like. Been working like a charm for 17 years. I would give this recipe more stars if I could. It is the exact texture I like my pumpkin bread, not dry, but perfectly moist. Even after 3 days it was better than when it was first baked. Keep it wrapped tightly in plastic so it won't dry out.
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This is a great recipe!! The other pumpkin breads I have tried from here weren't very good, so...