Pumpkin Bread - cooking recipe

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
1 teaspoon vanilla
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preparation

1. Preheat oven to 350*F. Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar 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.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
My Note: Did two, Baked them at 65 minutes and used the toothpick test. The first loaf was gone in less than a day! Froze the other loaf for future use.
This has been the only time I could play with my food today! I grabbed everyone's hints and here's what I did: 1/2 cup butter; 1/4 cup oil; 1/4 Celsius applesauce and 1 Celsius brown sugar with 2 cups of white sugar. Then while it was hot, I poked holes in the bread (cooked in a tube pan) and drizzled the cinnamon, sugar and butter combo over the holes. This is dangerous! It is so yummy, I froze sections of it right away so I wouldn't overdue the eating part.
I ended up making a dozen Pumpkin muffins and a Pumpkin loaf as well. It is simply scrumptious! Below is how I ended up re-writing the recipe - it turned out moist, spicy, and DELICIOUS! My family has already asked me to make this at Christmas! 15 Oz Can Pumpkin; 4 Eggs; 1/2 Cup Veg. Oil; 1/2 Cup Applesauce (I used sweetened); 2 Cups Sugar; 3 1/2 Cups Flour; 2 teaspoons Baking Soda; 1 1/2 Tsp Salt; 1 teaspoons Cinnamon; Splash of Vanilla; 1/4 Tsp Pumpkin Spice; 1 Cup Walnuts; 1/2 Cup Raisins; 1 Tsp Nutmeg; 1/2 Tsp Cloves; 1/4 Tsp Ground Ginger; Blended and cooked as described in original recipe. Both placed in the oven at the same time, the Muffins were done in 40 minutes and Bread was done in 1 hr 10 minutes. While on Cooling rack, poked holes in top of muffins and bread, and poured seperate hot Cinnamon Sugar Butter combo over holes, allowing it to seep down inside.
I also used one cup of packed light brown sugar and two cups of regular sugar. I baked mine in one pyrex loaf pan(only one I have) and also made 12 muffins. The one cup of oil was not a problem for me at all, nothing came out greasy. I also sift all my dry ingredients together(not sugar). I will be making this again for Thanksgiving and Christmas. Update: 12/06- This was so yummy my kids actually asked for more the other day. This also freezes really well. I froze most of the 12 muffins I made and when defrosted, they were still really good. 11/08- Yes, I am still making this recipe, today in fact! We now like to add chocolate chips. About 1 cup does the trick, as we don't like many, just enough to give it a chocolate taste. Tip: Freeze the chocolate chips before hand if you want them to retain some of their shape when done cooking.