BEST VEGAN PUMPKIN BREAD

1.Preheat oven to 325°. Lightly coat a 8x5" loaf pan with 1/2 tsp olive oil. Line bottom of pan with parchment, leaving overhang on both long sides.
2.In a small bowl combine 3 tbsp ground flax and 8 tbsp water. Whisk together and set aside for 10 minutes.
3.in a medium bowl, whisk flour, cinnamon, salt, baking powder, baking soda, ground nutmeg, and ground cloves.
4.In a large bowl whisk flax mixture, pumpkin purée, vanilla extract, fresh ginger, & cane sugar in a large bowl. Slowly pour in in oil while you whisk constantly until mixture is well incorporated.
5.Gently fold 1/4 of dry ingredients into wet mixture, until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine. Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over top of bread then sprinkle 1 tbsp cane sugar. Bake bread 80–85 minutes. (Check center with toothpick)
6.If you have *patience* lol … Let cool in pan for at least 20 min before removing from pan.