Pumpkin bread

I've made this recipe for pumpkin bread 3 times over the past couple of weeks. I used this recipe, but modified it to make it a little less guilty.

Pumpkin bread:
1 15-oz. can of pumpkin
4 eggs (I use 4 Tbsp. egg powder + 4 Tbsp. water)
1/2 C. canola oil
1/2 C. applesauce
2/3 C. water
2 C. Splenda
1 C. sugar
2 1/2 C. whole wheat flour
1 C. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ginger
1/2 tsp. pumpkin pie spice
1/2-1 C. raisins

Mix wet ingredients and dry ingredients separately, then blend together until just mixed.
Pour into 2 loaf pans and bake at 350 for 1 hour (more or less).

I also put these into mini-muffin tins and they were done in 20 minutes. They are also really good with cream cheese frosting, although that kind of defeats the purpose of the healthy modifications.