Pumpkin Spice Bread

This recipe comes from Fat Free Vegan Kitchen and I absolutely LOVE it! I made this as gifts for people for Christmas and it was adored by all. My kids begged me to make more!

• Ready In: 55 mins
• Serves: 8

Ingredients

• Wet ingredients

• 1  cup sugar
• 1⁄2 cup brown sugar, packed
• 1  cup canned pumpkin
• 1⁄4 cup canola oil or 1⁄4 cup applesauce
• 1⁄4 cup applesauce
• 1⁄2 cup water
• 1  tablespoon Ener-G Egg Substitute, mixed well with
• 4  tablespoons water

• Dry ingredients

• 1 2⁄3 cups flour
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 3⁄4 teaspoon powdered ginger
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon nutmeg
• 1⁄8 teaspoon clove
• 1⁄4-1⁄2 cup  chopped pecans (optional) or 1⁄4-1⁄2 cup walnuts (optional)

Directions

1. Preheat oven to 350°F
2. Oil 1 regular sized loaf pan or 4 small ( approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
3. Combine the wet ingredients in a medium-sized mixing bowl and blend well.
4. In a large bowl, combine the dry ingredients.
5. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired.
6. Pour the batter into the pan(s) and place on the center rack of oven.
7. Bake until a toothpick inserted in the middle comes out clean--about 15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan.