Pumpkin bread

I bought the Mister Food Cookbook by Art Ginsburg long time ago. The recipes are interesting, but as time passed by and nutrition recommendations changed, I developed an acute sense of how unhealthy some ingredients were. With time I also acquired courage to change the recipes and experiment with less or no sugar, no butter or oil, etc. After all, what is the worst that can happen?

Below is one of the recipes from Mister Food Cookbook, but it is highly modified. I removed the oil, slashed the sugar by six-fold, and used whole wheat flour, instead of regular white flour. I also added walnuts and raisins, instead of peanuts and dates. 

My advice is, take the main idea from the recipe and have fun changing it further. Adjust it to your taste. Challenge your palate by reducing or eliminating sugar.
 

PUMPKIN BREAD 
You need: 
1 cup unsweetened applesauce, 2 ripe bananas (mashed), 1/3 cup water, 4-6 eggs, 1 can pumpkin puree (30 oz), 3½ cups whole wheat flour, ½ cup granulated sugar (or less, or entirely skip), 1-2 Tbsp cinnamon, 1 tsp salt, 2 tsp baking soda, 1 cup chopped walnuts, 1 cup raisins.

Directions:
Mix together flour, baking soda, cinnamon, and salt. In a large bowl, lightly beat the eggs and gradually add water, applesauce, sugar, bananas, and pumpkin puree. Add slowly the flour mixture and combine; add the walnuts and raisins and stir until all is incorporated. Pour the dough into an oiled (no-stick sprayed) large pan or a few smaller pans. Bake at 350°F for 55 minute to an hour. When I increase the number of eggs to six and bake the entire batch in one large pan, it takes longer to bake (up to 70 minutes).