Recipe from Colleen Patrick-Goudreau’s “The Joy of Vegan Baking”
Preheat oven to 350° F.
Lightly oil two 8-inch (20-cm) loaf pans or four 6 x 3 x 2-inch mini-loaf pans In a food processor or in a bowl using an electric hand mixer, whip the flaxseed and water together until thick and creamy. In a large bowl, stir together the sugar, applesauce, pumpkin purée, and flaxseed mixture. In a medium-sized bowl, stir together the flour, cloves, cinnamon, nutmeg, baking soda, baking powder, and salt. Thoroughly combine the dry ingredients, then add them to the wet. Stir until just combined. Spoon the batter into 2 standard-sized loaf pans or 4 mini-sized loaf pans. Bake for 55 to 60 minutes, or until a toothpick or knife inserted into the center comes out clean. If using mini-loaf pans, you will want to check for doneness after 30 minutes. Let the breads cool for at least 20 minutes before removing from the loaf pans. This is important, as the bread is still baking and needs time to coalesce in the hot pan.