Preheat the oven to 350 °. Grease two 9x5 inch loaf pans with nonstick cooking spray.
In a small mixing bowl combine the flax seed meal and water. Allow to set.
In a large mixing bowl beat together the sugar and oil. Mix in the flax mixture and pumpkin.
In another large mixing bowl, sift the flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder. Stir this dry mixture into the pumpkin mixture.
Divide the batter equally between the two loaf pans. Bake 50 minutes to 1 hour or until a tester comes out clean. Transfer the pans to a cooling rack; cool 10 minutes. Loosen loaves from edges of pan. Turn onto racks and cool completely.
To freeze: wrap cooled loaves in plastic wrap and then place in a ziptop freezer bag in the freezer. Thaw wrapped at room temperature.
Nutrition facts use butter and flax seed meal.If you prefer to use eggs instead of flax seed meal, use three whole eggs. Omit the water and flax.