It's time for Pumpkin Bread!

I took an old recipe that I have used for years and converted it to a plant based recipe.  I could not discern much of a difference in texture, and there seemed to be no difference in taste.   I was so glad it worked out so well, since pumpkin bread just seems to scream "Fall". 

PUMPKIN BREAD

2 Tbsp. ground flax seeds
6 Tbsp. warm water
1 1/4 cups sugar
1 cup cooked, mashed pumpkin
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/4 cup water
1 2/3 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 cup toasted pecans or walnuts, chopped
1/4 to 1/2 cup raisins, optional

In a small bowl, combine the ground flax seeds with the warm water.  Let sit for 10 minutes.

Combine sugar and flax seed mixture in a large bowl; beat at medium speed until well blended.  Add pumpkin, oil, applesauce, and water; mix well.

In another bowl, combine flour and next five ingredients; stir well.  Add to pumpkin mixture, mixing well.  Add chopped nuts and raisins, stirring well. 

Pour batter into a greased 9 x 5 x 3 inch loaf pan.  Bake at 350 degrees for 60-70 minutes, or until a wooden toothpick inserted in the center comes out clean. 

Let cool in the pan for 10 minutes.  Remove from pan, and let cool completely on a wire rack. 

Yield:  One loaf