Vegan Fall Harvest Breakfast Bread

Preheat oven to 350°F (175°C) and grease a loaf pan. Make a flax egg by combining 1 tablespoon ground flax with 2 tablespoons water; mix and let sit for 10 minutes. While the flax egg is setting, add the following to a small bowl and mix to combine: 2 tablespoons pumpkin puree, 1/3 cup unsweetened applesauce, 1/4 cup olive oil, 1/2 cup maple syrup, and a splash of vanilla extract. Once well mixed, add the flax egg and whisk through. In a separate bowl, mix the dry ingredients: 1.5 cups almond flour, 2/3 cup rolled oats, and a sprinkle of sea salt, cinnamon, and pumpkin pie spice (adjust to preference). Add the dry ingredients to the wet ingredients, mix thoroughly, then pour the batter into the prepared loaf pan. Bake for 40-45 minutes and let set completely before serving. The author suggests topping with a quick cream cheese spread (vegan cream cheese mixed with maple syrup and pumpkin pie spice).