2 ¾ c whole wheat flour
¾ c milled flax seed
2 tsp baking powder
1 tsp baking soda
3 tsp pumpkin pie spice
1 c skim milk
1 tsp lemon juice
2 eggs, beaten
16 oz can pumpkin
2 Tbls light margarine
1 med banana
2 c Splenda
½ c chopped nuts (optional)
½ c raisins (optional)

Preheat oven to 350 degrees. Spray 2 loaf pans with nonstick cooking spray. In a lg bowl, mix all 5 dry ingredients. Add lemon juice to the milk and let rest for 5 minutes. Mix the remaining ingredients together in a lg mixing bowl. Add milk and dry ingredients slowly until well blended. Pout into loaf pans and bake for 45-50 minutes or until toothpick comes out clean. Will make 24 mini loaves at ¼ c each baked for 20-25 minutes.