This is my grandma's pumpkin bread recipe that I tweaked to make a little healthier. I swapped her flour, eggs, sugar and oil for healthier alternatives but it's still just as delicious!
Preheat oven to 300° F. This batter will make 2 large loaves or 3 small loaves. Make the flax eggs first in a small bowl and set aside while you get the other ingredients in a large bowl. Add the flax eggs in last and mix everything together.
Line loaf pans with parchment paper or oil them. Spread the batter evenly, filling about half way up. Bake for 1 hour and 10 minutes. Allow the bread to completely cool before serving. Store leftovers in fridge up to a week. Freeze extra for longer.