Olive Oil Pumpkin Bread

Wet-:

2 eggs

1 cup (205g) pure pumpkin puree

1/4 cup date syrup (kailee10 will get you a discount)

1/4 cup maple syrup

1/4 cup + 1 tbsp extra virgin olive oil

2 tsp vanilla extract

Dry:

3 cups (240g) oat flour (rolled oats, blended)

2 tbsp cinnamon

2 tsp ginger

1 tsp cloves

1/2 tsp nutmeg

1/2 tsp baking soda

1/2 tsp baking powder

Instructions:

Pre-heat oven to 350F

In two separate large bowls, mix the wet ingredients and the dry ingredients

Mix the dry into the wet to avoid clumps until just combined

Add to a well-greased or lined bread pan

Optional but recommended step: sprinkle with pumpkin seeds and a mixture of 1 tsp cinnamon + 1 tsp sugar (the seeds add a nice crunch and the extra bit of course sugar on top gives it a bit of a caramelization!)

Bake for 40-45 minutes

Allow to fully cool on a baking rack before slicing (this is just to make sure it slices easily, if you’re unsure just feel the bottom!)