Preheat oven to 350 F. Grease and flour well three 7 x 3-inch loaf pans. In
a large bowl, mix together pumpkin puree, eggs, butter, applesauce, oil,
water, white sugar and brown sugar until well blended. In a separate bowl,
whisk together the flour, baking soda, salt, cinnamon, nu tmeg, cloves and
ginger (or the pumpkin pie spice). Stir the dry ingredients into the pumpkin
mixture until just blended. Do not over mix. Add chopped walnuts and or
raisins, if desired. Pour equally into the prepared pans.

Bake for about 50 minutes or until done. Loaves are done when toothpick
inserted in the center comes out clean.

Note: This bread is even better the second day. And the third. And that
makes it a perfect candidate for holiday gift-giving. It just gets better
and better. Freezes well, too.

Fabulous Pumpkin Dessert

1 3/4 cup pumpkin puree, or one 15-ounce can pumpkin puree
1 12-ounce can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 18.25-ounce package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts

Preheat oven to 350 F. Grease and flour a 9x13 inch baking pan. In a large
bowl, combine pumpkin puree, milk, eggs, sugar and spice. Mix well, and pour
into a 9 x 13-inch pan. Sprinkle dry cake mix over the top. Drizzle with
melted butter. Top with walnuts. Bake at 350 F for 1 hour or until a knife
inserted near the center comes out clean. Servings: 24.