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Ann’s super yummy and fairly healthy pumpkin bread

1 cup sugar
cup applesauce
cup vegetable oil
2 eggs, beaten
1 cup buttermilk OR 2 tsp lemon juice combined with milk to make one cup
15 ounce can of pumpkin (approximately 1 cups, of fresh pureed pumpkin)
1 cup oats, ground in a blender or food processor
2 cups flour
1 tsp salt
2 tsp baking soda
2 teaspoons ground cinnamon
teaspoon ground cloves
teaspoon ground nutmeg
1 teaspoon ground ginger
(optional: 1 cup of chopped pecans)

Blend the sugar, applesauce and vegetable oil well.
Add the beaten eggs and buttermilk and pumpkin and blend thoroughly with an electric mixer.
Add all of the dry ingredients and mix until the batter is well blended.

This makes 2 regular loaf pans of pumpkin bread, or 5 miniature loaf pans.
For large loaves, bake at 350 degrees for approximately 65-75 minutes, until done.
For small loaf pans, bake at 325 for approximately 40- 50 minutes.