I made this last night because I had some leftover pureed pumpkin and wanted to make something relatively healthy with it. The only change I made was using 1/2 cup of Splenda in place of 1/2 cup of the sugar, and adding a little more pumpkin and a little less applesauce. And this bread is GOOD. It's moist, it's well spiced, and pumpkin-y. Oh yeah, I added a few mini chocolate chips to appease my kids, but it would have been good without, too.
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I made this last night because I had some leftover pureed pumpkin and wanted to make something...