Wet ingredients:
1 cup sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin
1/4 canola oil (or apple sauce)
1/4 cup apple sauce
1/2 cup water
1 tbsp Ener-G Egg Replacer mixed well with 4 tbsp water

Dry ingredients:
1 2/3 cups unbleached white flour
1 tsp baking soda
1 tsp cinnamon
3/4 tsp powdered ginger
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1/8 tsp cloves

1 cup sugar 1/2 cup brown sugar, packed 1 cup canned pumpkin 1/4 can ola oil (or apple sauce) 1/4 cup apple sauce 1/2 cup water 1 tbsp Ener-G Egg Replacer mixed well with 4 tbsp water 1 2/3 cups unbleached white flour 1 tsp baking soda 1 tsp cinnamon 3/4 tsp powdered ginger 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp nutmeg 1/8 tsp cloves

Preheat oven to 350 F. Oil 1 regular sized loaf pan or 4 small (approx. 3 1/2 x 5 1/2-inch) loaf pans or a dozen muffin cups.

Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean - about 15 min for muffins, 45 mins for small loaf pans, and 60-70 mins for one large loaf. (60 mins was perfect)
Allow to cool before removing from pan.