Vegan Pumpkin Loaf

This vegan pumpkin loaf is sweetened with natural Medjool dates, making it a wholesome and delicious treat. Its perfect for breakfast, dessert, or as a snack

Ingredients:

• 2 cups pumpkin puree
• 1 cup almond flour
• 1 cup oat flour
• 1/2 cup coconut flour
• 1 cup chopped Medjool dates
• 1/2 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt

Instructions:

Preheat oven to 350F 175C

Grease a loaf pan and line it with parchment paper

In a large mixing bowl, combine pumpkin puree, almond flour, oat flour, coconut flour, chopped dates, almond milk, maple syrup, melted coconut oil, pumpkin pie spice, baking powder, baking soda, and salt

Mix until well combined

Pour the batter into the prepared loaf pan and spread it evenly

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean

Allow the pumpkin loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing

Serve slices of vegan pumpkin loaf and enjoy