Pumpkin Bread

This bread is delicious and moist. It tastes better the next day!

1 (15 oz) can pumpkin puree
4 eggs
1/2 cup applesauce
1/2 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans (I used PAM).

In a large bowl, mix together pumpkin puree, eggs, applesauce, oil, water and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes. Insert toothpick to test for doneness.

**This recipe makes a LOT!! I used this amount of batter to make 12 muffins and four small loaves. The muffins turn out great. I put the loaves and muffins in at the same time and the muffins were done in about 20 minutes and loaves about 40.

**I love breads to have a glaze, so after the loaves came out of the oven, I punched holes with a fork and poured a glaze mix of butter, powdered sugar and cinnamon over it. But it still tastes great without!