pumpkin bread

From  http://sweetpeaskitchen.com/2010/09/pumpkin-bread/ with modifications:

1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup butter, melted
2/3 cup water
1.5 cups brown sugar
1 cup white sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1  teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 teaspoon allspice

Directions:

Preheat oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, butter, water, sugars and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, pumpkin spice and walnuts. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake in preheated oven 45-50 minutes or until toothpick inserted into the center comes out clean.
Keep pumpkin bread tightly wrapped in plastic wrap to retain freshness.

This time I substituted about 1 1/4 cups of oat flour (whole grain) for 1 1/2 cups of flour because I wanted to use up the oat flour.

Baking in 1 glass 9x5  and 1 glass 8x8 pan, greased with flour+butter spray.

Verdict: tasty, and it comes right out of the pan. Win.