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Pumpkin Flax Quickbread

Reviewed: Oct. 22, 2011
This was incredibly simple and incredibly delicious. I took others' advice and only used about a cup of sugar (more than enough); I also used pumpkin pie spice since that's what I had on hand with a little extra cinnamon. I used all whole wheat flour and you can't tell the difference at all--King Arthur is my brand of choice. It's a very fine, delicate flour. It's very dense and moist in the middle. Next time I will probably add chopped pecans or walnuts to give it a little extra crunch.
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