Pumpkin-Banana-Cranberry-Chocolate-Pecan Bread

2 tablespoons ground flax seeds
4 tablespoons water
1/2 cup sugar
1/2 cup brown sugar
2/3 cup pumpkin
puree
½ cup mashed super-ripe banana
3 tablespoons canola oil
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cranberries, roughly chopped (if frozen, do not thaw)
½ cup dark chocolate chips (60% to 72%)
½ cup chopped pecans

Heat the oven to 350 degrees.

Mix pumpkin, banana and sugars in a medium bowl. Vigorously whisk together the flax and water, and add to pumpkin mixture. Stir in the vanilla and oil.

In another bowl, combine the flour, baking soda, cinnamon, salt and baking powder, then mix into the wet ingredients. Fold in the chocolate chips cranberries and pecans.

Pour into oiled 9 x 5″ loaf ban and bake for 55-60 minutes, or until a knife inserted in the center comes out clean. Leave in the pan for 10 minutes, then run a knife around the edges and remove to a rack. Let cool before serving.