1/3 c PLUS 1 tbsp Aquafaba(the liquid from a can of chickpeas)
1cCanned Pumpkin PureeNOT pumpkin pie filling
Preheat oven to 350 degrees.
Prepare a loaf pan with cooking spray.
In the bowl of an electric mixer, add the dry ingredients and a give a good mix.
Drain a can of chickpeas, reserving 1/3 c plus 1 tbsp of the liquids. If you have enough left over, you could always make a double batch of this recipe. Save those chickpeas for your next salad or roast them!
Add the remaining ingredients and mix well to combine.
Add to a prepared pan, smoothing out the top with a spatula.
Bake for 55-60 minutes or until a toothpick inserted comes clean.
Cool for 20 minutes on a wire rack and remove to cool completely.
Slice and serve with either a non-dairy whipped cream or a non-dairy vanilla ice cream and a sprinkling of cinnamon. Enjoy!