I decided to change things up a little (creative and healthy cooking!) and use brown sugar instead of white, and whole wheat flour instead of white. The recipe already called for egg substitute instead of real eggs.
The outcome tasted, in my opinion, like pumpkin sawdust! And I like whole wheat stuff in general. This is one case where the batter was way better than the finished product!
I think part of the problem is that the Refectory has set a high standard for pumpkin bread! I'll just have to keep trying.