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Baked Pumpkin Bread

Reviewed: Sep. 15, 2010
I've made pumpkin bread many times using various recipes but this is by far the best!!! I did however alter the flour as I try and add a bit of healthy whenever possible. Since this was my first time trying the recipe, I used 1/2 cup white flour, 1/2 cup wheat flour and 1/2 cup almond meal. I've never used almond meal before but read it's good for baking and can be used to substitute up to 50% of the flour in a recipe. I cannot taste the almond meal in the bread at all which means the health benefits are there without noticing. The rest of the recipe I followed exactly except I baked it in a square stone pan for 30 minutes rather than a loaf pan. It came out perfect. Next time I will probably omit the white flour completely and just divide between the wheat and almond meal.
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