Preheat your oven to 350°F (175°C). Grease a standard size loaf pan or line it with parchment paper to prevent sticking. Set the prepared pan aside while you make the batter.

In a blender or food processor, combine the pumpkin puree, lightly beaten eggs, neutral oil, almond flavoring, vanilla flavoring, and apple cider vinegar. Blend until everything is evenly mixed and smooth. I find blending wet ingredients first helps to ensure the bread has a light, even crumb.

Add the ground almond flour, rolled oats, granulated sugar, baking powder, baking soda, cinnamon powder, nutmeg, ground ginger, and salt to the blender or food processor with the wet mixture from Step 2. Blend everything on high until well combined and most of the oats are ground up, stopping once or twice to scrape down the sides. Sometimes, I like to pulse a few times at the end to keep a little texture from the oats if you like a bit of bite.

Pour the blended batter from Step 3 into the prepared loaf pan, using a spatula to spread it out evenly. Place the pan in the preheated oven and bake for 50 to 65 minutes. The bread is done when it is set and a knife inserted in the center comes out mostly clean. For a richer flavor, I sometimes sprinkle a touch of extra cinnamon over the top before baking.

Allow the baked pumpkin oat bread to cool in the pan for at least 30 minutes before removing and slicing. This helps the bread set and makes it easier to slice cleanly. I like to let it cool almost completely; it holds together better and the flavors become even more pronounced.