Another fall favorite. This version is not to sweet, so for the sweet-toothed among us, the sugar amount can be upped by a cup.
2 cup flour
1.5 cup whole wheat flour
2 cups brown sugar
1 tsp cinnamon
1 tsp nutmeg
0.5 tsp cloves
0.25 tsp ginger
2 tsp baking soda
1 tsp salt
1 cup oil
2/3 cup water
15 oz pumpkin puree
Preheat oven to 350F. Grease and flour two 9x5 inch pans.
Mix oil, eggs, pumpkin puree, water and sugar until well-blended.
In a separate bowl mix dry ingredients. Combine with wet.
Pour into baking shapes, bake for about 60 minutes (or until toothpick inserted in center comes out clean).
Cool in shape for 2-3 minutes, then finish cooling covered on a cookie rack.