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Pumpkin Bread IV

Reviewed: Dec. 16, 2013
I made this recipe with a few simple changes. I added a half cup of chopped dates, substituted Spenda for sugar, used half whole wheat flour instead of all white, and as others mentioned, was generous with the spices. I also grated in about 1 1/2 TSP of fresh ginger. The loaves turned out wonderfully moist and fragrant. This recipe is a real keeper. I think it would be great with chopped peacans too.
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