We were in search of a pumpkin bread recipe that utilizes a full can (15 oz) of pumpkin puree. We tried this recipe, but made it into 20 muffins: https://smittenkitchen.com/2016/10/pumpkin-bread/
Our modifications: first, we reduced the sugar in the batter to 1 and 1/3 cup (from 1 and 2/3 cup). Second, we doubled the cinnamon sugar topping to 2 Tbsp sugar and 2 tsp cinnamon. This was very tasty. The next time, we may add 1/2 cup chopped walnuts to the batter for texture. (Nov. 2022)
Cooking Adventures 