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I omitted the raisins but used raisin puree instead of the baby food. Cake and pastry flour instead of the white flour(it is what I had, but it made it crumbly so use the all purpose). Otherwise, exactly as written. The texture and colour is really nice, moist but not dense. Not a very sweet bread! The whole wheat flour does not detract from the flavour or texture at all. I could detect an aftertaste of baking soda. Next time (and there will be a next time!) I will use slightly more sugar and switch to brown sugar, a tad less soda, and of course the all purpose flour that was called for. All in all a very good recipe. Thank you!