Vegan Pumpkin Bread

• 2 1/2 cups whole wheat flour
• 1 cup unbleached all-purpose flour
• 2 cups loosely packed light brown sugar
• 1/3 cup granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon cloves
• 1 15oz can pumpkin puree (or 2 cups home made pumpkin puree)
• 1/2 cup canola oil
• 1/2 cup unsweetened apple sauce
• 1/3 cup pure maple syrup
• 1/3 cup water
• 1 cup chopped nuts (optional) and/or 1 cup craisins or raisins (optional)

Preheat oven to 350ºF. Grease and Flour two loaf pans (or spray with baking pam) and set aside.
In large bowl whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl add pumpkin puree, oil, apple sauce, maple syrup and water. Whisk until well blended.
Add wet ingredients to the dry ingredients. Using a spatula fold them together until well incorporated making sure to get all the flour mixture bits off the bottom of the bowl. Fold in most of the optional ingredients reserving some to put on top of  the loaf before baking.
Divide the dough between two greased loaf pans and sprinkle with reserved optional ingredients.
Bake on center rack of the oven for 1 hour to 1 hour and 15 minutes or until toothpick inserted in the center comes out clean. Remove from oven to rack. Let cool 20 minutes before inverting bread onto a cooling rack.