This is the best pumpkin bread I've ever had. We made some changes:
~doubled the recipe
~used 1.5 cups of sugar (evaporated cane, actually)
~used coconut oil
~did not use nuts
~used 3 Tbsp. baking powder (thought we were out of baking soda!)
~baked it in two 9 x 13 pans for approximately 30-40 minutes

I like baking quick breads in shorter, wider pans (9 x 13 or 8 x 8, etc.) because the top and sides of the bread don't get overdone while trying to get the center thoroughly cooked.

In spite of the drastic reduction in sugar, this was still plenty sweet. I can't imagine putting 6 CUPS of sugar in a double batch.

Definitely a keeper!