Pumpkin Loaf with Cashew Frosting - date sweetened desserts!

Hey everyone! We all know pumpkin season is in full swing. Let's make a loaf that is healthy! The internet has exploded with delicious pumpkin bread, cupcakes, and lattes. I wanted to bring you all something different, something delicious, but incredibly nutritious, so I created this loaf! It is naturally GLUTEN-FREE and uses a WHOLE can of pumpkin. Aren't you tired of saving pumpkin from a can? I know I am. I topped this fruit-sweetened loaf with a decadent cashew frosting you won't even believe is healthy for you. Eating frosting by the spoonful has never been better. Please enjoy and let me know what you think below!

As always, here is the full recipe written out. xoxo.

Chapters!
0:20 - Pt 1 - The Loaf
6:24 - Pt 2 - The Frosting

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Ingredients:

Loaf
1 & 3/4 cups oat flour
1 banana
20 medjool dates (can use 15 instead)
1 can of pumpkin (15 oz)
2 tbsp ground flaxseed
1/2 cup almond milk
1.5 tsp vanilla powder
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp fresh nutmeg grated
1 tsp salt
2 tbsp sunflower butter
1 tbsp baking powder
1/2 tsp baking soda
1/2 cup almond flour

Frosting:
1.5 cups soaked cashews (overnight or covered with boiling water 20 min)
8 medjool dates
1/2 tsp salt
Juice from 1 lemon
2 tbsp melted coconut butter
1/2 cup almond or soymilk
1 tsp brown sugar syrup