Pumpkin Bread

My mom's recipe, with less sugar and whole wheat flour instead of white. Really easy to make, not overly sweet, and hard to stop eating! I like to make mini loafs to give as gifts. (Like for Judi. Her family loves this, yay!)

Ingredients

Dry:
3 1/3 cups whole wheat flour

1 1/2 cups sugar 

1 tsp salt

1 tsp cinnamon (heaping)

1 tsp nutmeg (heaping)

2 tsp baking soda

Wet:
1 cup oil (I use canola)

4 flax eggs (1/4 C flax meal + 3/4 C water)

2/3 cup water

1 15oz can cooked pumpkin (2 cups)

Optional: Chocolate chunks (I use Trader Joes)

Instructions

Preheat oven to 350 degrees. Mix all the ingredients in a bowl by hand. (Don't use a mixer; if you overmix, it will be dense and not rise properly.) 

Grease and flour 2 muffin pans, or 2 large loaf loaf pans, or 1 large loaf pan and 3-4 mini loaf pans. 

Pour batter pans. Optionally top with chocolate chunks.

Bake roughly 35 minutes for muffins, 45 min for mini loaf pans, or an hour for large loaf pans. Let cool before eating (the flavors come out more after cooling).