Pumpkin Bread

I know it's not really the right season for pumpkin bread but I always have it in my house and use it quite frequently in things like grilled cheese and quesadillas to sneak a veggie in my son. I had an open can in my fridge I needed to use up as well as some pureed squash and sweet potato so I decided to make bread. I found 2 or 3 recipes online that looked good and merged and modified to make my own recipe.

• 2 cups canned pumpkin
• 3 cups sugar
• 1 cup water
• 1/4 cup vegetable oil
• 1/2 cup pureed sweet potato or pureed squash. You can just put in another 1/2 cup oil instead, or more pumpkin. Or, even applesauce will work.
  
• 4 eggs
• 2 1/3 cups all-purpose flour
• 1 cup whole wheat flour
  
• 2 teaspoons baking soda
• 3 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 3/4 teaspoon ground cloves

Heat oven to 350. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil, sweet potato puree and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans. Or you can make muffins. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. For muffins, bake 20 to 25 minutes. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.