Pumpkin Bread

It's that time of year when I start craving pumpkin bread.  I just used an old tried and true recipe but decreased the sugar.  Next time I think I'll replace the oil with applesauce.

1 (15 ounce) can 100% pumpkin (not pumpkin pie mix!)

4 eggs
1 cup vegetable oil (I used grape seed oil) 
2/3 cup water
2 cups white sugar  
1 t. vanilla      
3 1/2 cups all-purpose flour 
2 t. baking soda
1 1/2 t. salt
1 ½ t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground cloves
1/4 t. ground ginger
1 cup walnuts

Preheat oven to 350 degrees.  Coat pans with cooking/baking spray.  You can use three 7x3 loaf pans, 5 mini loaf pans, or do what I did and use 1 large pan and 3 mini pans.  

In a large bowl, using a beater, mix pumpkin, eggs, oil, water, sugar, and vanilla.

In a separate bowl, whisk together the flour, baking soda, salt, and spices.  Add this mixture to the pumpkin and blend until combined.  Stir in walnuts.

Pour batter into prepared pans and bake minis for about 50 minutes and large pans for 65-70 minutes.  The loaves are done when a knife inserted into the middle comes out clean.  Let cool for a few minutes and then remove from pans and cool completely on a baking rack.

I like to mix a little sugar and cinnamon and sprinkle it on top of each loaf before baking, at least when I remember to do this!