Pumpkin Bread (gluten-free, oil-free)

Prepare flax egg in a large mixing bowl and preheat oven to 375 degrees F (190 C). 2. Get loaf pan ready by lining it with parchment paper 3. To flax eggs, add pumpkin, mashed banana, maple syrup, and applesauce. Mix to combine. 4. Next, add coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix. 5. Add water and mix again. 6. Now add the oats, almond meal, and gluten-free flour blend and mix together. 7. Pour the batter into loaf pan and sprinkle some pumpkin seeds on top (you can even do chocolate chips if you want) 8. Bake for 40-45 minutes or until very golden brown and a toothpick comes out clean when inserted in the center. 9. Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool. 10. Let cool completely before slicing, at least an hour. 11. Slice it gently - don't be too rough. 12. Once completely cooled off, store in a covered container or cover with plastic wrap at room temperature to keep fresh.