Vegan Vanilla Iced Gingerbread Loaf

Set the oven to 350°F (175°C) and grease a loaf pan. Set aside. 

In a mixing bowl, add the non-dairy milk, coconut sugar, pumpkin puree, roasted and salted almond butter, olive oil, date molasses, and a splash of vanilla extract. Mix well to combine. 

In a separate bowl, add the oat flour, almond flour, a pinch of baking powder, a pinch of sea salt, cinnamon, nutmeg, and ginger. Mix the dry ingredients until well combined. 

Add the wet mixture to the dry ingredients and stir until a thick, smooth batter forms. Transfer the batter to the greased loaf pan and bake for 45-50 minutes. 

Let the loaf cool completely before icing. Use a store-bought icing. Once iced, place the loaf in the fridge for a few minutes to set before serving.