Pumpkin Bread

We first had this tasty fall quick bread when Russell was attending Brigham Young University. I have found it's a great way to use a portion of all the pumpkin I canned last fall. And it's pretty healthy as it uses applesauce instead of vegetable oil. Sometimes I add mini chocolate chips and nuts to the batter. I didn't this time. The kids like to take mini loaves of these to their teachers.
This bread also freezes very well if you like to make double batches like I just did because you have many mouths to feed. Not that it will last very long - even in the freezer!

Pumpkin Bread
1 cup applesauce
4 beaten eggs
2 cups pumpkin, pureed
3 cups sugar
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
3 1/2 cups flour
1 1/2 tsp salt
handful chocolate chips, optional
chopped nuts, optional
Combine all ingredients in a large mix. Mix very well. Pour into loaf pans. (2-3 large pans. Can also use mini-loaf pans.) Bake at 350 degrees for 1 hour then test for doneness. May need additional cooking time. Enjoy!