Prepare flax egg. Mix two tablespoons of ground flax seed with three tablespoons of water, and set aside.
In a medium bowl combine the flour, date powder, baking soda, baking powder, pumpkin pie spice and salt.
In another bowl, mix the wet ingredients, such as flax eggs, vanilla extract, pumpkin puree, plant based milk, coconut oil.
Pour the wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps, but do not over-mix!
Pour the batter into a loaf pan lined with parchment paper, and bake in the oven for 45 minutes (for the last 15 minutes cover with tin foil). Your pumpkin bread is ready when the dough no longer sticks to the toothpick inserted.