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Pumpkin Bread

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2-1/4 cup whole wheat or spelt flour
1-1/2 tablespoon pumpkin pie spice
2 teaspoon baking powder
1/2 teaspoon salt
1 15-ounce can pumpkin puree
1 cup water
1/2 cup brown sugar
2 egg equivalent of egg replacer
1/2 cup vegetable oil
1/2 cup raw nuts, chopped (optional)


Preheat oven to 350F degrees.

In a large bowl combine flour, spices, baking powder, and salt.

In a second bowl mix pumpkin puree, sugar, egg replacer, and oil.

Pour wet mixture into dry mixture and mix together. Spoon content into 2 greased and floured bread pans. Top with nuts.

Bake for 50-60 minutes or until a wooden pick inserted comes out clean. Cool thoroughly before removing from pan.

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