Pumpkin Bread

• 2 cups brown sugar
• 2 cups Splenda sugar substitute
• 1 (29 ounce) can pumpkin
• 3 eggs
• 1 cup canola oil
• 3 cups flax seed meal
• 2 cups wheat flour
• 1 tablespoon baking soda
• 2 teaspoons cinnamon
• 12 teaspoon ground cloves
• 1 teaspoon salt
• 2 cups coarsley chopped dates
• 2 cups coarsley chopped toasted walnuts

1. Preheat oven to 350 degrees.
2. Grease 4 8x4 pans.
3. Combine sugar/splenda, pumpkin & eggs.
4. Beat til smoothe.
5. Add oil.
6. Combine.
7. Blend in flour/flax, soda, spices, salt.
8. Stir in dates & nuts.
9. Fill pans 3/4 full.
10. Bake 1 hours or til toothpick comes out clean & bread pulls from sides.
11. May also use muffin pan or ring mold.
12. Check in 20 minutes.
13. May freeeze indefinitely.

brown sugar, splenda sugar, pumpkin, eggs, canola oil, flax seed, flour, baking soda, cinnamon, ground cloves, salt, coarsley, coarsley

Taken from www.food.com/recipe/pumpkin-bread-448597 (may not work)