Pumpkin Bread

Can you tell I like pumpkin? Just a little bit? haha well here is a recipe for pumpkin bread! I made these cookies the other day and had some left over pumpkin puree because I bought the bigger (29 oz.) can of pumpkin instead of the 15oz. So I made some bread. I love the moist and fluffy texture of this recipe as well as the sweet and spicy flavor. Perfect for fall! I added walnuts to mine but that is totally up to you.

Ingredients:
1 1/2 cups white sugar
1 1/2 cups light brown sugar
3/4 cup vegetable oil
1/4 cup apple sauce
4 eggs, at room temp. and lightly beaten
16 ounces (2 cups) canned, unsweetened pumpkin puree
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons nutmeg
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons cinnamon
2/3 cup water
1 cup walnuts or chocolate chips (optional)

Directions:
Preheat oven to 350 degrees. Butter and Flour or spray with pam, 2- 9x5 loaf pans. (I actually had enough batter for my loaf pans as well as 6 muffins) Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between loaf pans. Bake for about 50 minutes or until toothpick or cake tester comes out clean. Let stand for 10 minutes. Remove from pans and let cool.