Caramel Pumpkin Bread (gluten-freee/vegan) by Kat Condon - FoodSocial

Ingredients

• 1.5 cups Oat Flour
• 2 tsp Pumpkin Pie Spice
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 2 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
• 1.25 cup Pumpkin Purée
• 0.333 cup Almond Milk
• 2 Tbsp Pure Maple Syrup
• 2 Tbsp Coconut Oil
• 1 Tbsp Apple Cider Vinegar
• 0.25 cup Pure Maple Syrup
• 0.25 cup Almond Butter
• 0.25 tsp Maldon Sea Salt Flakes