For this recipe, I used flax eggs (1Tbsp. ground flax seed + 3 Tbsp. water per “egg”) in place of real eggs, reduced the sugar to 2 cups, substituted 2 1/4 cup white flour + 3/4 cup whole wheat flour in place of the 3 cups white flour called for, used 1/2 cup applesauce + 1/2 cup oil in place of 1 cup of the oil called for, and I threw in about 1 tsp. vanilla. In addition, I used three loaf pans rather than just two, because a prior attempt resulted in two loaves that were too large to cook evenly. However, I believe my loaf pans are probably on the small side. Whatever the case, I made three smaller loaves on my second try. I baked them all at once in the same oven, and two took 40 minutes to bake while the third took about 5 minutes longer. I removed the loaves from the pans to cool.

Grandma definitely knew what she was doing when she came up with this recipe! This is a great recipe, and it was very easy to change up for our needs. I will be making this pumpkin bread again very soon!