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Preheat oven to 180°C - Fan bake.
Grease and line a 12 x 22cm loaf tin with baking paper.
Place the pumpkin in a saucepan and fill with enough hot water to cover. Place over a high heat and cook for 10 - 15 minutes, until the pumpkin is soft. Remove from the heat and drain well.
Using a food processer, blend the pumpkin, allspice, cinnamon, ginger, salt, and the flax seed and water mixture. Add the oil, brown sugar, golden syrup and molasses. Blend until combined.
Mix the baking soda and milk together. Pour into the blender with the pumpkin mix and blend. Add the flour and blend again until well combined. Pour into the prepared tin.
Bake for 40 to 50 minutes or until a skewer inserted into the middle comes out clean. Remove from the oven and allow to cool a little before turning out of the tin. Drizzle over the extra golden syrup on the top before serving or serve with our vegan caramel sauce.