Pumpkin Oat Bread in 1 Hour

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8x4 inch loaf pan or line it with parchment paper.
2. Place the rolled oats into a blender or food processor and pulse until they reach a fine, powdery consistency to create homemade oat flour.
3. In a large bowl, whisk together the pumpkin puree, maple syrup, egg whites, melted coconut oil, and vanilla extract until the mixture is smooth.
4. Gently fold in the blended oat flour, baking powder, baking soda, sea salt, ground cinnamon, ground ginger, and ground nutmeg.
5. Stir until just combined, taking care not to overmix to avoid a gummy texture.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45–50 minutes, or until the edges pull away slightly from the pan and a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.