Pumpkin Bread

I've been testing out pumpkin bread recipes for the past month or so trying to come up with a good and relatively healthy one that is egg and nut free.  Coming up with an egg free version of various baked goods is quite a challenge because you substitute based on what you need the "eggs" to do....leavening, moisture, binding, etc. I had one loaf that was too chewy, one that was kind of mushy and one that was just plain gross (I think I dumped in too much ginger lol), but I think I finally found our "favorite" recipe.  You can add dried cranberries, raisins, chocolate chips, or you can even add a layer of cinnamon cream cheese in the middle. Either way, it's delicious :)

Pumpkin Bread
1 1/2 cup white whole wheat flour
1 1/2 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/8 t. cloves
3 t. baking soda
1/4 t. baking powder
1/2 t. salt
1/2 cup oil
1/2 cup honey
1/2 t. vanilla
1 1/4 cup pumpkin puree
2 T. warm water

Preheat oven to 350. Mix dry ingredients in a medium bowl with a wire whisk. Make a well in the center and add the wet ingredients and mix together with a fork (do not overmix). Fold in pumpkin.
For bread: Add batter to a greased loaf pan and bake for 30-40 minutes
For muffins: Add batter to a greased muffin pan and bake 18-22 minutes