In a small bowl, prepare your flax eggs by whisking together 2 tablespoons of ground flaxseed and 6 tablespoons of water. Set it aside to thicken.

In a liquid measuring cup, combine the soy milk and vinegar and set it aside to turn into "buttermilk"

In a large bowl, whisk together all of the dry ingredients, from the flour to the salt.

In a separate mixing bowl, whisk together all of the wet ingredients, including the "buttermilk," thickened flax eggs and oil.

Add the wet ingredients into the dry ingredients and mix until mostly combined.

Stir in the raisins and the walnuts.

Pour the batter into your prepared loaf pan and bake for 40 minutes to 1 hour or until a toothpick inserted into the center comes out clean. If the top is starting to brown, but the inside is still soft, you can cover the top with aluminum foil. I'm usually using a smaller oven in Asia, so mine only needed 45 minutes to bake.