Preheat oven to 350°F (180°C). Spray two 9x5-inch loaf pans with nonstick spray.
Mix flour, baking soda, spices, and salt in a medium bowl. Set aside.
3 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 ½ teaspoons cinnamon, 1 teaspoon nutmeg, ¼ teaspoon clove, ¼ teaspoon ginger, 1 teaspoon salt
Beat eggs on medium-high speed for 3-4 minutes, until light-colored and fluffy. Add the sugar and beat on high for an additional minute.
4 eggs, 2 ½ cups sugar
Add the oil, applesauce, water, and pumpkin to the egg mixture and stir on low speed until combined. Stir in dry ingredients on low speed until just combined and no flour is visible.
½ cup canola or vegetable oil, ½ cup unsweetened applesauce, ⅔ cup water, 15 ounces pumpkin puree
Divide the batter equally between the two loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean. Allow bread to cool completely before removing and slicing.
For muffins bake for 18-23 minutes. Yield: 24 muffins For miniature muffins bake for 12-15 minutes. Yield: 84 mini-muffinsHow to Store: Store in an airtight container or wrapped in aluminum foil and store at room temperature for 3-4 days, or in the refrigerator for up to a week. The bread will stay freshest if you wait to cut it until you are ready to serve.How to Freeze: Wrap the whole loaf or individual slices in plastic wrap and then wrap in aluminum foil or place inside a freezer bag. Thaw overnight on the counter before serving. The bread will keep in the freezer for up to 3 months.