I make this pumpkin bread every fall, at least twice. It makes two loaves, so if you aren’t going to eat that much of it you can freeze the second loaf. For muffins, just use a shorter cooking time. * 3½ cups all-purpose flour * 2 teaspoons baking soda * 1 teaspoon baking powder * 4 teaspoons pumpkin pie spice * 1 teaspoon salt * 1½ cups white sugar * 1½ cups brown sugar * ½ cup vegetable oil * ½ cup unsweetened applesauce * 4 eggs * 1 (15 ounce) can pumpkin puree * 2 tsp vanilla extract * ½ cup water 1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. 2. In a large bowl, beat together sugars, oil, applesauce, eggs, vanilla, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans. 3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving. I originally found this recipe online, but tweaked it a bit. I’ve found that quick breads in general taste richer if you substitute half of the white sugar with brown. This recipe called for an entire cup of oil, but applesauce is a much healthier substitute and adds a lot of moistness. I also upped the spices by a teaspoon and added the vanilla. Sometimes I buy sugar pumpkins, cook them, puree them, and use that instead of canned pumpkin. As with any recipe, feel free to adjust it to your preferences! Happy baking!