Pumpkin Bread

This is a lower-fat recipe and still tastes REALLY good. I make it FREQUENTLY. It's from Healthy Cooking magazine, which is a dandy publication. It makes 2 loaves - I generally halve the recipe and freeze the other half of the canned pumpkin for the next time, but maybe you need a LOT of pumpkin bread. I dunno.

2 1/4 cups sugar
2 cups flour (you can use all-purpose, although I've subbed half of it with whole wheat and it's still been tasty)
1 1/3 cups cake flour
2 tsp baking soda
2 1/2 tsp cinnamon
1 tsp salt
1 tsp baking powder
3/4 tsp ground cloves
1/2 tsp ground nutmeg
4 eggs
1 can (15 oz) pumpkin. NOT pumpkin pie filling!
1 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup canola oil

Combine the first nine ingredients in a large bowl. In yet another bowl, mix together the eggs, pumpkin, buttermilk, applesauce and oil. Stir into dry ingredients until just mixed.

Transfer to two oiled loaf pans. Bake at 350 for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out with moist crumbs. Cool in the pans for 10 minutes.

Makes 2 loaves.