Reviewed on Dec. 20, 2012 by karinmac
Scrumptious! I just baked a batch and tried some--REALLY delicious. I subbed whole wheat for 1/2 the flour and used brown sugar Splenda blend in place of the sugar. I think I also used a little more than 1 cup each of the pecans and raspberries (I used fresh). The miniloaf pans I used were 3 x 5, and the recipe made 5 loaves, and next time I'd probably just make 4 so they're each a bit bigger.