Berry Pumpkin Bread

I found this recipe as a regular, non-vegan, sugar laden fall delight and wanted to make it my own. It wasn't the most sugary delicious treat but it was autumazing! And I ate pretty much all of it in one day... pretty much guilt free.

Berry Pumpkin Bread Recipe::

1 cup of 100% canned pumpkin
1 cup of crystal stevia (you can use a cup of sugar, agave, honey, whatever)
¼ cup of water
¼ cup of hazelnut oil (or whatever oil you use for baking)
2 cups of chick pea flour (you can use regular starch-crap-white flour or whole wheat)
1/2 tsp of sea salt
¼ teaspoon baking soda
¼ teaspoon of ground cinnamon
¼ teaspoon of ground ginger
¼ teaspoon of ground cloves
1 cup of fresh or frozen berries (you can use cranberries too!)
You can use 2 eggs but I used two tablespoons of ground flaxseed instead…
see flax egg-substitute instructions below

Preheat oven to 350 degrees and grease a loaf pan—against better judgment I used Crisco but you can use spray or butter or whatev--- 8 ½ by 4 ½ by 2 ¾ worked perfectly.

2 Egg substitution::
In a small bowl add 6 tablespoons of water and 2 tablespoons of ground flax seed.
Stir it together until it’s turns into a gelatinous goo.

In a big mixing bowl with an electric beater, mix pumpkin, stevia, water, oil and flax goo (or eggs).
Sift in flour, baking powder, salt, baking soda and spices and stir until the batter is well mixed and all orange and you can’t see any more flour.
Stir in berries and then spoon batter into the loaf pan and spread it evenly.
Bake the bread for an hour and 10 minutes or until a tooth pick comes out clean. Put on a rack for ten minutes. The bread can be put on a plate, covered in the fridge for up to 5 days. It was nice when it was warm but better when it was cooled.

I didn't take pictures of the icing mixture lol but here is a little vision of quick clean up from the batter.

Pumpkin cream icing recipe ::
(of course you could go the non-vegan way and buy some or mix some melted cream cheese with pumpkin but I feel like things shouldn’t be so simple lol so here’s what I tried)

½ cup of 100% pumpkin
1 cup of crystal stevia + 1 tsp of arrowroot in a blender until powdery
(not a food processor – a blender!)
1 tsp of hazelnut oil
1 tsp of almond milk

In a medium bowl add pumpkin, hazelnut oil and almond milk. After blended stevia and arrowroot to a powder in the blender, add to the medium bowl mixture. Fold until well mixed. Put on a cooled berry pumpkin bread and enjoy!