Pumpkin Bread

It's that time of year again...and I am on a pumpkin kick! I've been cooking and pureeing pumpkins and using it for everything from baby food to risotto to scones. Here is my recipe for a tasty pumpkin-flax bread (or muffins) that captures all the flavors of the season. Enjoy!

Ingredients.
1 1/2 c. sugar
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1/2 tsp. salt
1 tsp. baking soda
3/4 c. flaxseed meal
1/4 c. vegetable oil
1/3 c. water
1 c. pumkin puree
1 egg, beaten
1/2 c. pecans
1/2 c. raisins

Directions.
Preheat oven to 350 degrees.

In a large bowl, combine first nine (dry) ingredients. In a medium bowl, combine oil, water, pumpkin and egg. Stir wet ingredients into dry ingredients, mixing thoroughly. Stir in pecans and raisins.

Pour batter into 4 small loaf pans or 12 muffin cups that have been coated with cooking spray. Bake at 350 degrees for 30 minutes for muffins, or 40 minutes for loaves.

Yield. 12 servings.