Pumpkin Bread

1 can of pumpkin (not pumpkin pie mix)
1 2/3 cups sugar (can substitute Splenda or alternate sweetener)
2/3 cup vegetable or 1 1/3 cup apple sauce
2 tsp vanilla
4 large eggs
1 1/2 cups of all purpose white flour
1 1/2 cups of whole wheat flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking powder
1/2 cup coarsely chopped nuts

topping 1/8 cup of halved nuts and 2 tablespoons dry oatmeal

Pre-heat oven to 350. Position oven rack to low position. The pans will need to be placed in the center of the oven. Grease or spray oil on the bottom of 2 loaf pans.
Mix all dry ingredients thoroughly. Add in oil (or apple sauce) vanilla and eggs and mix completely. Add in pumpkin and nuts and fold until completely incorporated.
Pour into loaf pans and sprinkle topping if desired.
Bake loaves 50 to 60 mins or until tooth pick placed in the middle comes out clean. Cool 10 mins before loosening sides of bread and removing from pans. Cool completely before slicing. Wrap tightly and store at room temperature for up to 4 days or refrigerate and store up to 10 days.

May be frozen for up to 2 months.