15 ounces puréed pumpkin
4 eggs
2/3 cup olive oil
1/3 cup organic unsweetened applesauce
2/3 cup water
2 1/3 cups whole wheat flour
1 cup organic rolled oats (save 1 teaspoon for sprinkling on top)
1 2/3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/8 teaspoon ground cloves

15 ounces puréed pumpkin 4 eggs 2/3 cup olive oil 1/3 cup organic unsweetened applesauce 2/3 cup water 2 1/3 cups whole wheat flour 1 cup organic rolled oats (save 1 teaspoon for sprinkling on top) 1 2/3 cups sugar 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1/8 teaspoon ground cloves

Preheat the oven to 350°F.

Lightly apply cooking spray to two loaf pans.

Place the pumpkin, eggs, oil, applesauce, and water in a large mixing bowl. Blend it together using a hand mixer until creamy.

Mix the flour, oats, sugar, baking soda, and spices in a smaller mixing bowl.

Add the dry ingredients into the wet, and using a spoon, mix thoroughly until smooth. Pour half the batter into each greased pan. Sprinkle the tops with rolled oats.

Bake for 45 to 60 minutes or until a toothpick inserted comes out dry. Allow to cool in the pans before removing.