Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with non-stick cooking spray to prevent sticking, and set it aside for later use.

Add all the ingredients—oats, pumpkin, maple syrup, eggs, baking soda, and pumpkin spice or cinnamon—into a blender. Blend on medium speed until the mixture is smooth and well combined, but be careful not to over blend. Over blending can warm the batter and start to cook the oats, which will result in a dense, oatmeal-like texture instead of a light, bread-like crumb. I like to pulse the blender a few times and then scrape down the sides to make sure everything is evenly mixed.

Pour the blended batter into the prepared loaf pan. Place it in the preheated oven and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. If the top of the loaf is browned but the center hasn’t finished baking, simply cover the top with foil and allow it to bake a bit longer, checking every 5 minutes with a toothpick.

Let the bread cool completely in the loaf pan before removing. Once cooled, transfer the loaf to an airtight container and store in the refrigerator. I find that a chilled loaf slices cleaner and stays moist for several days.