Pumpkin Gingerbread

2 Eggs
3 Cups Sugar
1 Cup Vegetable Oil
2 Tablespoons Applesauce
1 Teaspoon Vanilla
2/3 Cup Water
1 Can (15 oz) Pumpkin Puree
1 1/2 Teaspoon Ground Cinnamon
1 Teaspoon Ground Cloves
1/2 Teaspoon Nutmeg
2 Teaspoons Ground Ginger
3 1/2 Cups All-Purpose Flour
2 Teaspoon Baking Soda
1 1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder

Preheat Oven to 350* F
Lightly grease two 9×5 inch backing pans.
In a large bowl combing eggs, sugar, oil, apple sauce, vanilla, and water. Beat until well blended.
Stir is pumpkin puree, cinnamon, clove, nutmeg, and ginger
In a separate bowl, combine four, baking soda, salt, and baking powder.
Add the dry ingredients to your pumpkin mix and stir until well blended.
Divide the mixture between your two pans.
Bake for 1 hour or until a toothpick inserted in the middle comes out clean.

If you make your own I would love to hear how it turned out.