Pumpkin Bread

Preheat the oven to 350°F (180°C). Sift the all purpose flour (2 cups) into a mixing bowl and add the white granulated sugar (0.5 cup), light brown sugar (0.5 cup), baking powder (3 tsp), ground cinnamon (2 tsp), nutmeg (0.5 tsp), ground cloves (0.25 tsp), ground ginger (0.25 tsp) and salt (0.5 tsp) and mix together.

Prepare your flax egg by adding ground flaxseed meal (1 tbsp) to a bowl and then adding in hot water (3 tbsp) from the kettle, leave to sit for a minute or so to become gloopy. Add in the pumpkin puree (1.5 cups), canola oil (0.25 cup), vanilla extract (1 tsp) and egg (1 flax) and mix in until just combined, do not overmix.

Spray a 9x5 loaf pan with [oil spray] and then line it with parchment paper so it hangs over the sides for easy lifting. Transfer the batter from the mixing bowl to the loaf pan and smooth down evenly. Sprinkle pumpkin seeds (0.5 ounce) over the top.

Place into the oven and bake for minutes (60) or until a toothpick inserted into the center comes out clean. If it shows any signs of over-browning then tent it with foil at the 40 minute mark and return to the oven for the remaining 20 minutes. Start 60m timer

Lift the pumpkin bread out with the parchment paper overhang and place onto a wire cooling rack to cool before slicing.