Pumpkin Bread with Raisins and Walnuts (vegan and GF)

1 flax egg (1 Tbsp flaxseed, ground +3 Tbsp water, stir and set aside)
1 cup almond flour
3/4 cup oat flour (I make my own from GF oats)
3/4 cup sucanat (sugar cane natural or coconut palm sugar, last resort dark brown sugar)
1/4 cup tapioca flour (can use arrowroot or cornstarch)
1 1-1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 tsp nutmeg
1/8 tsp salt
1 cup pumpkin puree
1/4 cup unsweetened applesauce
1/4 cup molasses
1/4 cup plant milk
1/4 cup raisins
1/2 cup chopped walnuts (I only had 1/4 cup so subbed mini chocolate chips)

Preheat oven 350. Prepare 9x5 loaf pan.   I sprayed with oil a nd then lines with parchment paper.

Soak ground flaxseed if you haven’t already and set aside.

In a large bowl , whisk together the flours, brown sugar, cinnamon, baking soda, baking powder, nutmeg and salt. Stir in raisins and walnuts (chocolate chips if using). Set aside.

In a smaller bowl, stir together pumpkin, apple sauce, molasses, plant milk and flax egg til there are no lumps.

Pour small bowl contents into dry ingredients and stir just til blended

Pour batter into prepared pan and bake 30 minutes.  Mine needed 40 minutes, all ovens are different!

Cool 10 minutes. Lift out easily using parchment paper.Refrigerate any leftovers!