Makes 2 loaves.
Give the second loaf away, or wrap in plastic wrap and freeze for up to two months. Ground flaxseed and water add moisture to the batter for a smooth-textured bread.
14.6 ounces all-purpose flour (about 3 1/4 cups)
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup ground flaxseed (ground in blender or coffee/spice mill)
1 (15-ounce) can pumpkin
2 cups sugar
2/3 cup canola oil
2/3 cup honey beer (at room temperature)
1/2 cup egg substitute
2 large eggs
Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.
Combine 1/2 cup water and flaxseed.
Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined.
Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray.
Bake at 350° for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.Adapted from Cooking Light Magazine 2008