Pumpkin Spice Bread
Adaptation from this original recipe: https://spartanlifeblog.com/sugar-free-oil-free-chocolate-chip-banana-bread/
See Reddit comments for altercations. This recipe varies quite a lot from the original.
Note: The original user has deleted their account. I have posted their altercations below for long-term archival:
• 15 oz/425g canned pumpkin puree (or roasted pumpkin/other squash flesh)
• 2 tbsp ground flaxseed mixed with 6 TBSP water ~10 minutes prior to mixing (flax egg)
• 2.5 C rolled oats, blended into flour (~2 cups oat flour)
• 1/2 C to 1 C pitted dates (pumpkin is not that sweet, so I did 3/4 C)
• 1/2 C plant milk (water also works in a pinch)
• 1.5 tsp vanilla extract
• 1 tbsp pumpkin spice mix, or make your own
• 1 tsp baking powder
• 1/2 tsp baking soda (bicarbonate of soda)
• 1/2 tsp salt (optional)
• 1/4 C pumpkin seeds, plus more for topping if desired (could also use walnuts, pecans, other seeds, or a mix)
Mix the dry ingredients. Blend the dates with the plant milk and add the wet ingredients once blended. Mix wet with dry ingredients. Add to non-stick bread pan with some parchment paper and top with pumpkin seeds and bake at 350F/180C for ~45 minutes or until a knife comes out clean. Add more pumpkin for more moist bread. Enjoy!