Pumpkin Bread made with Whole Wheat Flour and Splenda

I am always looking for ways to use whole grain flours and less sugar. I took a recipe from called "Downeast Maine Pumpkin Bread". (feel free to look it up) I'm sure the original recipe would be yummy, but I converted it using whole wheat and splenda - and also used fresh pumpkin. It would probably be possible to also use apple or pear sauce to replace some of the oil, but I don't have any right now, so I haven't tried that yet. Once pears come in to season, I'll give it a try and give you an update.
So, here's my version. I am pleased with it.

INGREDIENTS:
1 (15 ounce) can pumpkin puree OR see note below ***
5 eggs
3/4 cup vegetable oil
1 cup “pumpkin” water *** (use plain water if using canned pumpkin)
1 1/2 cup Splenda
1/2 cup white sugar
3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two large loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar and splenda until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 40 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

*** If using fresh pumpkin - bake and puree. I used four cups of fresh pumpkin puree. I put the pumpkin in a stainer over a bowl. (I used a large plastic mesh strainer - it looks like a giant tea strainer) and let it drain for several hours. Reserve “pumpkin water” for this recipe.