Make flax egg by placing ground flaxseed and 6 T water in a small bowl. Let sit for 10 minutes.
In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, allspice and cloves.
Add dates, 1/2 cup water and vanilla to food processor and blend into a paste. Scrape down sides as needed.
Add flaxseed, date mixture and pumpkin to dry ingredients, stir until completely combined. Add goji berries and/or nuts, if using.
Scoop batter into a non-stick loaf pan. Bake for 50-60 minutes, until a toothpick or knife pushed into the the middle of the loaf comes out clean.
Let cool, remove from pan, slice and enjoy!
Notes
Freeze for up to 3 months in a freezer bag or wrapped in aluminum foil.Thaw frozen bread at room temperature or in the microwave, unwrapped, for 30 second. Bread can also be heated while wrapped in foil in the oven for 10-15 minutes.For quick and easy individual servings, bread can be sliced before freezing.