I got this recipe from...? You know I can't remember now! But, it was so easy and so tasty! My kids adore them, and they are picky eaters! I do hope you enjoy this recipe! (I used real pumpkin puree, but canned pumpkin will work just fine, too!)This recipe is very easy and very good! I tweaked it a little by using about an extra half cup of organic canned pumpkin and used MCT oil in place of vegetable oil. Much healthier. I also used about 3/4 organic raw sugar and some liquid vanilla stevia extract. I sprinkled some chopped pecans on top. It came out delicious!!! I'm making another loaf with a little bit of raisins mixed in and will drizzle top with cinna-honey and pecans.:)I made this today with my 5 year old daughter, and it came out perfect! Everyone in the family loved it, which doesn't happen very often. I made two small changes: (1) I used half a cup of white sugar and half a cup of packed brown sugar, and (2) I used 3/4 cup whole wheat flour and 3/4 cup all-purpose flour. It was moist and delicious and we will definitely be making this one again!This was the best pumpkin bread I've ever had! It tasted like pumpkin cake instead of bread. It was moist and lightly sweetened (I used brown sugar instead of white, 3/4 cup of organic pumpkin, and whole wheat flour). This will be my go-to recipe from now on. The kids especially loved it!