Pumpkin Bread

I got this recipe off of Allrecipes.com. I leave out the cinnamon because I'm allergic to it and add a little extra of the other spices to compensate. I've also added walnuts and I think I may add craisins, and/or chocolate chips in the future.

1 (15 ounce) can pumpkin puree 4 eggs 1 cup canola oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour

2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.	Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Healthier version: substitute white whole wheat flour for the regular flour and substitute 1/2 cup of unsweetened applesauce for 1/2 cup of the oil. Notes: For 2 9x5 pans bake for 65-70 minutes. Muffins bake for 40 minutes.