Pumpkin Bread IV
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.
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Dec. 26, 2007