adapted from: All Recipes
6 Tbl. water
2 Tbl. ground flaxseed meal
1 1/2 c. sugar
1 c. canned pumpkin puree
1/2 c. canola oil
2 tsp. vanilla extract
1 3/4 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 c. mini chocolate chips
Preheat oven to 350 degrees. Grease a 9x5-inch baking pan with cooking spray and line with parchment paper. In a large bowl, whisk together the water and flaxseed meal. Stir in the sugar, pumpkin, oil and vanilla and whisk until combined. In a separate medium bowl, combine the flour, baking soda, salt, baking powder, cinnamon and nutmeg. Add dry ingredients to wet ingredients, along with the mini chocolate chips and stir together until just combined.
Pour batter into prepared pan and spread out evenly. Bake in preheated oven for 65 minutes or until a toothpick inserted in the center comes out clean. I like to tent mine with foil the last 10 minutes of baking, so the top doesn't get too brown. Allow to cool in pan for 10 minutes, then remove and cool completely. Slice and serve.