Preheat the oven to 350 degrees. Grease a loaf pan with coconut or avocado oil spray.
In a large mixing bowl, mix together the flour, salt, baking powder, and pumpkin pie spice. Set aside.
In a medium bowl, mix together the melted coconut oil, mashed banana, pumpkin purée, vanilla extract, honey, and cashew or almond milk. Add the wet mixture to the dry mixture in the larger bowl, add the chopped walnuts, and gently mix all ingredients together by hand (the mixture doesn’t need to be completely smooth or free of lumps).
Add the mixture to the greased loaf pan and bake for about 45-55 minutes, depending on your oven. Bake until it’s set up and no longer “wet” looking in the center, and until the top is just starting to turn golden around the edges.
Remove the bread from the oven and allow to cool before cutting into 8 slices. Bread can be stored in a covered container in the refrigerator for about 5 days.
