This was amazing, but as per usual, I made a few adjustments. I found that if I used 1/3 cup Splenda, the bread was plenty sweet. I also used egg substitute, whole wheat flour, and lowfat buttermilk instead of eggs, all-purpose, and milk. I also used applesauce in replace of the oil, which added a bit of the sweetness back without making the bread taste like apples. Lastly, I stirred a few forkfuls of drained julienned sun-dried tomatoes (jarred in oil) into the mix and baked for 22 minutes. It came out perfect: moist, sweet, with a bit of a tart bite from the tomatoes. Soooo good!
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This was amazing, but as per usual, I made a few adjustments. I found that if I used 1/3 cup...