Whole Wheat Pumpkin Bread

It's delicious. 'Nuff said. Delectably moist with just the right amount of spices, its definitely my favorite bread to make and eat. Especially after playing volleyball for several hours. You know you want some.....

Whole Wheat Pumpkin Bread

Ingredients:
15 oz pumpkin puree
4 fresh eggs
1 cup organic extra virgin olive oil (you can use any type of olive oil you want, we use this because it's organic. Surprisingly, it doesn't alter the flavor.)
1 1/4 cup organic sucanat (or whatever good-for-you sugar I have at the moment - sometimes I use half sucanat and half honey)
1 Tbs. raw honey (omit if using honey as sweetener)
3 1/2 cup organic whole wheat flour (or spelt flour)
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. organic cinnamon
2 tsp. organic nutmeg
1/2 tsp. organic ginger
2 tsp. organic vanilla
1 Tbs. organic molasses

Preheat oven to 310 degrees. Grease and flour two 4 x 8 bread pans.
Mix pumpkin, eggs, oil, sucanat, molasses and raw honey in large bowl. Mix flour, baking soda, salt, cinnamon, nutmeg, ginger, and vanilla in separate bowl. Add dry ingredients to wet ingredients and mix well.
Cook for 1 hour or until toothpick inserted in middle comes out clean. Do NOT over cook it! But at the same time, you don't want mush bread either. :)