Preheat the oven to 350°F.

Spray an 8-inch loaf pan with olive or canola oil spray and set aside.

In a mini-food processor or coffee grinder, process flaxseed until finely ground, 10 to 20 seconds.

In a large bowl, combine ground flaxseed, flour, cornmeal, baking powder and salt.

In a medium bowl, combine egg replacer with 1/4 cup warm water, stirring with a whisk.

Stir in soy milk, oil and maple syrup.

Make a well in dry ingredients and add liquid ingredients.

Stir until just combined.

Stir in pumpkin seeds.

Pour batter into prepared loaf pan.

Bake until a toothpick inserted in the center of the loaf comes out clean, about 45 minutes.

Cool in the pan on a rack for 5 minutes, then turn it out of the pan and continue cooling on the rack.