My Favorite Pumpkin Bread Recipe

Another item on our Fall To Do list is to make pumpkin bread.  It's a tradition that really kicks off the fall season, my mom made it while I was growing up and I started making it back in college.  Each year I make at least one batch (it makes three large loaves) because it freezes beautifully and nothing is better to snack on on chilly fall afternoons with a cup of tea.
My college roommate, Amy, even did a taste test for her nutrition class using the recipe and for that reason, I now make substitutes to make it a bit healthier (you really can't tell a difference!).  Enjoy!

3 1/2 c flour (can do half all purpose, half whole wheat however I don't recommend doing the full amount whole wheat, the bread will be very dense and heavy)
3 c sugar (sorry, no substitutes here!)
1 c oil (I substitute 1 c apple sauce)
4 eggs, beaten (Egg Beaters work great!)
2 c pumpkin (canned)
1 t baking powder
2 t baking soda
2 t salt
1 t allspice
1/2 t cloves
1 t nutmeg
1 t cinnamon
2/3 c water (trust me!)

Combine sugar, oil (apple sauce), and eggs.  Add pumpkin.  Sift dry ingredients (measure before sifting) and add to pumpkin mixture.  Add water.  Combine.  Pour into loaf pans.  Bake at 350 degrees for 45 minutes to 1 hour.

Yum!