Pumpkin Bread    

3⁄4 cup sugar or 3⁄4 cup Splenda sugar substitute

1⁄2 cup brown sugar or 1⁄2 cup Splenda brown sugar blend, packed    

1 cup cooked pumpkin, mashed or 1 cup canned pumpkin    

1 tablespoon vanilla extract

1⁄2 cup oil

2 eggs

1⁄4 cup water

2 cups all-purpose flour

1 teaspoon baking soda

1⁄2 teaspoon salt

1 1⁄4 teaspoons pumpkin pie spice

1⁄2 cup nuts (optional)

DIRECTIONS

Preheat oven to 350°F Spray standard size loaf pan with cooking spray. Combine sugars, pumpkin, oil, vanilla extract, water, and eggs.

Sift together dry ingredients. Slowly add to pumpkin mixture and mix well. Pour into prepared loaf pan. Bake at 350°F for 1 hour 15 minutes.

Options:. BUNDT: Double recipe. (My personal preference.) Drizzle with a 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, and 1/2 cup butter glaze.

Melt sugar in butter. Add nuts and drizzle over top of cooled bundt bread. MUFFINS: Recipe makes 18 muffins. Reduce baking time to 35 minutes.