Pumpkin Bread

Because you know you want to make some pumpkin bread.

Makes 2 loaves. (or 3-4 dozen muffins.)

INGREDIENTS:
3 cups all-purpose flour
3/4 cup flaxseed meal (trust me)
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. vanilla  extract
1 1/2  cups sugar
1 1/2 cups brown sugar
4 eggs, beaten
2 cups of fresh pumpkin --> 16 ounces if using canned pumpkin  (I have
used zucchini, rhubarb, beet, carrot, and banana alternatively.)
2/3 cup water --> if pumpkin is canned
1/2 cup water --> if pumpkin is fresh or frozen
1 cup vegetable oil
1 cup chopped pecans optional
a Bag of MINI chocolate chips optional (It is important to use the
mini ones, because the regular sized ones tent to sink and all end up
on the bottom. Highly recommended!)

DIRECTIONS:

Preheat oven to 350 F. Combine flour, flaxseed meal, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9x5" loaf pans. Bake 1 hour.  (Muffins cook about 17 minutes!) Cool slightly and take out of pans to let cool on a rack. It keeps well in the refrigerator and can be frozen.

Original recipe provided by Maryanne Cox and edited by dolly.

To veganize. 

Omit eggs.

Extra 1 tsp. baking soda

TWO 6 oz silk individual vanilla soy yogurt

Use HALF the amount of water.