I made this in two separate batches, one with sugar and one batch with Splenda (white and brown). I made mini-loaves. Both batches turned out fine. However, the batch made with real sugar was moister than the sugar-free batch. But then again, the sugar-free batch was better as a quick "bread" in comparison to the sweeter sugar version, which was more like a dessert cake. I also added different add-ins to each little loaf. I tried dried cranberries, whole flax seed, hazelnuts, chocolate chips, and all the loaves came out great. Great recipe...so versatile.

Reviewed On: Dec. 26, 2007

I also used Splenda for this recipe. It turned out great. I used Honey Crisp apples. It was a perfect compliment to both the turkey and pork roast I served.

Reviewed On: Dec. 26, 2007

I baked the potatoes and used brown sugar Splenda for the diabetics in the family. I prepared it the night before then baked it one half hour before serving. It worked for me and my family. For once,I was sorry there weren't any leftovers.

Reviewed On: Dec. 26, 2007