Back on the Pumpkin Wagon: Healthy Hearty Pumpkin Bread

I'm celebrating the holidays some lightened-up pumpkin bread. I subbed most of the oil for low-fat plain yogurt, whole wheat flour for most of the AP, and reduced the sugar (because I don't like it too sweet). With all the holiday junk floating around, I might as well cut corners where I can, right? I made this recipe a while ago and wrote a post, but totally forgot about it!!! Anyways, I took some nice pics for this, so enjoy!

RECIPE: (adapted from food.com) makes two 9-inch loaves
*2 cups canned pumpkin or pumpkin puree
*1 1/2 to 2 cups sugar
*1 cup water
*1/4 cup vegetable oil
*3/4 cup low-fat plain yogurt
*4 eggs
*1 1/3 cups AP flour
*2 cups whole wheat flour
*2 teaspoons baking soda
*2 teaspoons cinnamon
*1 teaspoon salt
*1 teaspoon baking powder
*1/2 teaspoon nutmeg

PREPERATION:
1.) Preheat oven to 350 degrees F
2.) Mix the flour, baking soda, cinnamon, salt, baking powder, and nutmeg in a bowl
3.) Mix together the pumpkin, sugar, water, oil, yogurt, and eggs in a seperate bowl
4.) Combine wet and dry ingredients
5.) Grease and flour two 9-inch pans
6.) Bake for 60-70 minutes, or until pick comes clean