To start with, Kathryn, we'd suggest using a lighter colored metal pan. If you only have access to a darker one, try turning the oven down by 25 degrees as we explain here. Tenting your loaf with foil partway through can also help the top from browning. Ingredients like milk and sugar aid in browning, so it's possible the loaf you received didn't use as much sugar and/or didn't use milk. We're not sure it would be worth the sacrifice to texture and flavor to reduce these ingredients purely for the sake of lighter color, but you're welcome to experiment. You could also look at a light, golden crust as a plus, as we do, rather than seeing it as something to be avoided. Mollie@KAF

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