Hi Lola, while brown sugar has a little more moisture content than white sugar, I'm not sure that was what contributed to the added density of your pumpkin bread, nor do I think adding more baking powder would necessarily be helpful. You could try increasing the baking soda a tiny bit, since brown sugar is acidic and will react with the baking soda, but baking soda is pretty potent, so I wouldn't increase it by more than 1/4 teaspoon. That being said, I suspect the added density might be related to other factors. How did you measure your flour? For best results, we recommend weighting your ingredients, or using this method to measure your flour by cups. Brown sugar does weigh a little more than granulated sugar, so when substituting the white sugar with brown sugar, I would use an equal amount by weight rather than volume. If you don't have a scale or the recipe doesn't offer weight measurements, sprinkle the portion of brown sugar that you are using to replace the granulated sugar into the cup, rather than packing it in (which is often recommended for brown sugar). 

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