Charlie's Pumpkin Bread

My son fell in love with this pumpkin bread when we visited his cousins in Connecticut for spring break 2005 and his sweet cousin Maddie Atchue made this for him.

Preheat oven to 350 degrees.

Mix all dry ingredients in large bowl:

2 ½ c. sugar

3 ½ c. flour (up to one cup can be whole wheat, oat, multigrain, etc.)

2 t. baking soda

1 ½ t. salt

2 t. cinnamon

1 t. nutmeg

1 t. ginger

Mix all wet ingredients in medium bowl:

4 eggs

½ c. oil

½ c. applesauce (unsweetened)

2/3 c. water

2 c. (or 1 15 oz. can) pumpkin (NOT pumpkin pie mix. I stock up on the Trader Joe's organic canned pumpkin each fall and hoard enough for the year.)

Add wet ingredients to dry ingredients and mix well.  Do not over mix.  Split between two greased, full-size loaf pans.  Bake 50 minutes.

You can also put in muffin tins (use paper liners) and bake for 25 minutes.