Nonstick cooking spray

2 cups all-purpose flour

2 cups whole wheat flour

½ cup non-fat dry milk

1¼ cup sugar

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons baking powder

2½ teaspoons pumpkin pie spice

1 (15-ounce) can pumpkin

¾ cup applesauce, unsweetened

½ cup vegetable/canola oil

4 eggs

½ cup water

1. Preheat oven to 350° F.

2. Spray two loaf pans or muffin tins (for 30 muffins) with nonstick cooking spray.

3. In a large bowl, mix all-purpose flour, whole wheat flour, non-fat dry milk, sugar, baking soda, salt, baking powder, and pumpkin pie spice.

4. In a second bowl, beat pumpkin, applesauce, oil, eggs, and water until blended.

5. Add pumpkin mixture to flour mixture and stir with a spoon just until moistened. Do not over mix.

6. Pour batter into 2 loaf pans or muffin tins to no more than 2/3 full.

7. Bake loaves for 60-75 minutes, or muffins for 20 minutes, until a toothpick inserted into the middle comes out clean.

8. Cool on a rack and remove from pans after 10 minutes.

9. If not eaten right away, wrap the loaves (or muffins) in foil or a plastic bag and store in the freezer. Thaw for 20-30 seconds in the microwave (for muffins) or overnight in the refrigerator.