Kindergarten Pumpkin Bread - cooking recipe

Ingredients

5 1/4 cups whole wheat flour
4 1/2 cups sugar
2 1/4 teaspoons salt
3 teaspoons baking soda
2 1/4 teaspoons nutmeg
2 1/4 teaspoons cinnamon
1 cup water
1 1/2 cups plain fat-free yogurt
2 (30 ounce) cans pumpkin
6 Egg Beaters egg substitute

Preparation

Heat oven 350\u00b0F Lightly spray/grease 8 mini loaf pans. (option: 36 muffins) Combine flour, sugar, salt, baking soda, nutmeg, and cinnamon. Add water, oil, pumpkin, and eggs. Bake for 1 hour or until done.
*For muffins they usually bake for approximately 20 minutes or until tester is clean.
**Can replace 2 cups of ap flour with wheat flour. Also, tastes fine with egg replacement.