Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
Prepare loaf pan by lightly greasing or lining with parchment paper.
To flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
Add water and whisk again.
Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
Scoop into loaf pan and top with raw pepitas (and/or pecans).
Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.
Also, slice gently, as it’s rather tender.
Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.
*My go-to GF flour blend *If not GF, sub a mix of whole-wheat pastry flour and unbleached all-purpose for the GF blend. Start with 1 cup and then add 1 Tbsp at a time as it can be more absorbent than GF flour. *Nutrition information is a rough estimate. *Adapted from my V/GF Carrot Apple Muffins