Earlier today I mentioned how it might be nice to find a pumpkin bread with slightly less sugar. Tonight, I was going through the November issue of Cooking Light, and there it was! They seem to have used the same base recipe, but they cut the sugar, cut the fat, added some flax and used honey flavored beer instead of the water. Now that sounds interesting!
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A Lighter Pumpkin Bread
Published on October 27, 2008