Preheat and prepare the pan: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.

Make the oat butter (if homemade): Blend 2–3 cups of rolled oats in a high-speed blender or food processor until creamy and spreadable, scraping the sides as needed. Add a pinch of salt and 1–2 teaspoons of neutral oil for smoothness. Set aside 1/3 cup for the recipe.

Combine dry ingredients: In a medium bowl, whisk 1 3/4 cups all-purpose flour, 1/2 cup rolled oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg.

Mix the wet ingredients: In a large bowl, whisk 1 cup pumpkin puree, 1/3 cup oat butter, 1/3 cup neutral oil, 2 large eggs, 1/2 cup brown sugar, 1/4 cup maple syrup, and 2 teaspoons vanilla until smooth.

Combine wet and dry: Add the dry mixture to the wet mixture and fold with a spatula until just combined. Do not overmix. If using add-ins, fold in up to 1 cup (chocolate chips, nuts, seeds, or dried fruit).

Top the loaf: Smooth the batter into the pan. Sprinkle a small handful of rolled oats and a pinch of coarse sugar on top for texture. You can also add pumpkin seeds.

Bake: Bake for 55–65 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

Cool: Let the loaf cool in the pan for 15 minutes. Lift out and cool fully on a wire rack before slicing. This helps set the crumb and keeps slices clean.

Serve: Enjoy plain, with a swipe of oat butter, or a drizzle of maple syrup. It’s excellent slightly warm.