Considering we made a number of changes, this was pretty good! We used 1/4 cup whole wheat flour and then a mixture of all purpose flour and whole grain pastry flour for the other 3 1/4 cups. We tried using only one cup of brown sugar, as my regular pumpkin bread recipe calls for, but it just didn't work because this makes SO much batter. We added in another cup of white sugar, and that was enough (so we left out 2/3 c sugar). Instead of oil we used two cups of applesauce per another reviewer's suggestion, and the bread was still very moist of course, but I'm sure that it's a different texture than if its made with oil. We'll probably keep messing with the recipe and also try others, but I think this one is certainly worth a try whether you follow the recipe to a T or make some changes. Thanks!
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Considering we made a number of changes, this was pretty good! We used 1/4 cup whole wheat...