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Pumpkin Flax Quickbread
November 14, 2005

Both my husband and I love this bread! We made a few changes, but it's fantastic as it is. We substituted 1 cup of splenda for a cup of the sugar and used a total of one cup of whole wheat flour (non-pastry) and 2/3 cup all purpose flour. We also added half of a cup of raisins and extra spices since we love cinnamon and nutmeg. Super fast and easy to make - perfect for the holidays.

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