Pumpkin Bread with a twist

I love pumpkin bread so decided this season I would work on making a slightly healthier version than most recipes. So here is what I came up with:

Ingredients

• 1 (15 ounce) can pumpkin puree
• 2 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 2 cups brown sugar
• 3 cups whole wheat pastry flour
• 1/2 cup flax meal
• 2 teaspoons baking soda
• 2 teaspoon ground cinnamon
• Optional ingredients dried cranberries or walnuts.
• Makes 2 loaf pans
• Preheat oven to 350 degrees F. Grease 7x3 inch loaf pans.
• In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, flax meal, baking soda, and cinnamon.
• Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
• Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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