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, whisk the flour, ginger, cinnamon, nutmeg, baking soda, salt, and baking powder.
In a large mixing bowl beat together the sugar and oil.
Mix in the flax mixture and pumpkin.
Add the dry ingredients to the wet mixture and fold gently to combine.
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.
Notes
To freeze: wrap cooled loaves in plastic wrap and then place in a ziptop freezer bag in the freezer. Thaw wrapped at room temperature.