• Preheat oven to 350° F (180° C). Spray a regular sized loaf pan with oil, or line the pan with parchment paper.
• Toast the walnuts on a baking sheet for 10-12 minutes, if using. Remove from the oven once golden and set aside.
• Combine the pumpkin, sugar, oil, molasses, and flax or chia egg in a medium-sized mixing bowl and stir well.
• In a large bowl, combine the flour, baking soda, baking powder, salt, pumpkin pie spice, and cloves.
• Add the wet mixture to the dry ingredients, and mix well.
• Stir in the toasted nuts, if using.
• Pour the batter into the pan and smooth out. Bake for 50-60 minutes or until an inserted toothpick comes out clean.
• Allow to cool before removing from the pan.

Frosting Instructions, if using

• With an electric mixer, whip the Earth Balance butter until smooth
• Add half of the confectioner's sugar, and blend well, scraping sides of bowl as needed.
• Add the vanilla, pumpkin pie spice, and almond milk. Mix well.
• Add the remaining confectioner's sugar, and mix well for several minutes, scraping the sides of the bowl, as needed.
• Once the Pumpkin Gingerbread loaf has totally cooled, spread the icing over the top of the loaf.