• 1 3/4 cup whole wheat flour
• 1/4 cup flaxseed meal
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon Stevia (I use Stevia for a sweetener because I didn't want to add so much more volume in dry ingredients but you can experiment)
• 1/2 teaspoon salt
• 2 tablespoon Sucanat (or other unrefined vegan sugar if you want)
• 1 cup canned pumpkin
• 1 cup water
• 1/4 cup vegan soymilk
• some chopped nuts for topping (optional)

Preheat oven to 350. Mix all dry ingredients together. Mix pumpkin, water and soy milk. Add dry ingredients to the wet and mix thoroughly. Pour into lightly greased loaf pan and sprinkle with the nuts if desired (I like to sprinkle the nuts with a little more sucanat, really crispy) Bake at 350 for around 20 minutes (but check often, times will vary).

*Note: Pumpkin recipes tend to turn out different every time due to the differences in the consistency of the canned pumpkin you use and also if you decide to use your own cooked pumpkin, so cooking time and temperature might have to be adjusted.

**Also note: This isn't really a sweet recipe like for a dessert, it's better for breakfast or a snack in my opinion, however you can adjust the sweetness by substituting some of the pumpkin for maple syrup, or add more sugar or Stevia.

Serves: