Pumpkin Loaf with Creamy Cashew Glaze

Preheat your oven to 350 degrees and grease a 9x5 loaf pan with olive oil, or line with parchment paper.

In a medium bowl, beat eggs. Add the olive oil, pumpkin, nut butter, maple syrup, and coconut sugar. Mix to incorporate until smooth.

In a separate bowl, whisk together almond flour, oat flour, pumpkin pie spice, cinnamon, baking soda, and baking powder. Combine wet and dry ingredients and mix until incorporated. Add in cashew milk & mix.

Scrape batter into the prepared loaf pan until evenly distributed throughout pan. Bake for 35-40 minutes or until the edges are golden, and a cake tester in the center comes out clean.

To make the frosting, combine the soaked cashews, cashew milk, maple syrup, and vanilla extract in a blender until smooth. Adjust with cashew milk if necessary to thin the frosting.

Once the loaf has cooled slightly, pour the frosting on top and spread — cut into slices and enjoy!