Got extra pumpkin?

I love pumpkin. Not so much straight up pumpkin pie, but things with pumpkin in them (oh, except Pumpkin Hershey kisses...gross.). I found this quickbread and have made it two or three times in the past week or so. I adapted it a bit for my tastes...cutting down the sugar mostly...so that I could eat it for breakfast. I love it. I'll make this one on a regular basis.

Pumpkin Flax Quickbread

adapated from allrecipes.com (click here for original recipe)

2 tablespoons flax seed meal

6 tablespoons water

1/2 cup sugar

1 cup canned pumpkin puree

1/2 cup applesauce

1 1/3 cups whole wheat flour

1/3 cup whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

My notes: The first time I made this, I used all pumpkin instead of pumpkin and applesauce, the second time I made it using the pumpkin and applesauce - either way turned out great.