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Pumpkin Bread

Reviewed: Nov. 12, 2010
This is a very yummy, hearty bread! I substituted whole wheat flour for 2 3/4 cup of the flour, splenda for 1 cup of the sugar, and homemade pumpkin puree for all of the oil and water! Pumpkin is an excellent substitute for oil in baking, but changes the flavor to...pumpkin! So it works well in this recipe...VERY moist, hearty and delicious!
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