2/3 cup vegetable shortening
2 cups organic cane sugar
1 flax egg (1 table spoon flax meal + 3 tablespoons water - sits five minutes)
1 can (16 ounce) pure pumpkin - NOT pumpkin pie filling
2/3 cup water
3 + 1/3 cup all-purpose flour (sifted)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 + 1/2 teaspoons salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg (make ‘em go “hmmm…”)
Preheat oven to 350 degrees
Grease cake pan or two small loaf pans
Mix shortening and sugar in large bowl until well combined. Add flax egg, pumpkin and water. Mix till combined.
Blend in flour, baking powder, baking soda, salt, cinnamon and nutmeg (hmmm…).
Pour into pan(s). Bake 30-45 minutes (do toothpick trick).
