Great recipe! I make whipped butter with powdered sugar and cinnamon to spread on it.......

I made 3 batches of this today and followed recipe exactly. It smells wonderful. After reading the reviews, I expected it to be the best ever and very moist. I did not think it was that moist. It was not dry crumbly and stayed together, but I expected super moist. The outside was a hard crust, almost like a cookie. My husband liked that part. He thought the bread was good. I had to cook for 1 hour for it to be done inside.

Did I do something wrong? Really looking for a pumpkin bread that is moist. I will be giving this away and hopefully others will not think it is dry. Maybe it will be better tomorrow?

It doesn't have enough sugar in it (for me). It was very floury tasting.

I wanted something easy enough to do with my 4 children helping. This could not have turned out better. I used the full 28 ounce can of pumpkin and added a teaspoon of vanilla. My kids are so proud of themselves.

Can I use 15 oz. pumpkin instead of 2 cups?

Can you make this recipe gluten free? This recipe is the closest to my mom's (just a few difference in amount of spice) and I recently became gluten free.

I love the regular recipe, but I have a friend who is Diabetic. Can I substitute Almond flour instead, to reduce the carbs?

Will this recipe taste like the boxed kits of Libbys pumpkin bread mix sold in stores?

Extremely easy! Took a bit longer on time so testing is a great idea. It is very sweet so am trying to back off on the sugar a bit. Added a touch of cinnamon also and I like it.
Enjoy!

I did reduce the oil to 1/2 cup and replaced with 1/2 cup applesauce. It worked out great and the bread was still moist. I baked in 5 mini loaf pans each 5 3/4 inches by 3 inches about 30 minutes in the oven to make small slices for a church coffee hour. I added 1/2 teaspoon ginger and an extra 1/2 teaspoon cinnamon and reduced the salt by 1/2 teaspoon. Rich spice flavor.