I enjoy baking nutrient dense desserts without the processed sugars and additives. Enjoy my version of a classic dessert bread.

1 1/2 batches flax eggs (1 1/2 Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water)
1/4 cup olive oil
1/4 cup maple syrup
3/4 cup pumpkin puree (I used fresh pumpkin I baked in the oven)
2 Tbsp mashed ripe banana ( for binding)
2/3 cup coconut palm sugar
1/2 tsp sea salt
2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp (all spice)
1/2 cup water
1 heaping cup gluten-free rolled oats
1/2 heaping cup walnut meal (ground from raw walnuts)
1 1/4 cup gluten-free flour (Garbonzo bean or oat flour)
1 cup 80% organic free trade chocolate chips. (Optional)
instructions:

Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
Prepare loaf pan by lightly greasing or lining with parchment paper.
To flax eggs, add pumpkin, mashed banana, No agave, use your maple syrup, and olive oil and whisk to combine.
Next, add brown or palm sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
Add water and whisk again.
Add oats, almond or walnut meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
Scoop into loaf pan.
Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.