I took some liberties with this recipe, so to be fair, I will just give it a "neutral" rating since I can't truly rate the recipe as is. What I changed: I used brown sugar (instead of white cane sugar), used 2 large eggs (instead of 2 whites), and used replaced 1 cup of the all purpose flour with whole wheat flour. My version came out ok, but a little on the mushy side. Now I'm curious about trying the recipe as written to see if it would turn out firmer yet still moist. Nevertheless, it reaffirmed my love for all things pumpkin!

I modified this recipe: I used unsweetened almond milk instead of low fat cows milk, melted 1/4 cup coconut oil instead of butter, 1/4 cup agave nectar instead of 1/2 cup of sugar, added one tsp. pumpkin pie spice, 1 cup of whole wheat pastry flour with one cup all purpose flour instead of 2 cups white flour, one cup raisins simmered 3 minutes in 1 cup water. Drain raisins before adding to the batter, I omitted the walnuts. This bread came out very moist, tender and not too sweet. If you like sweet, increase the agave nectar. Try this modified recipe it makes it healthier.