Gluten Free Pumpkin Bread

1 cup pureed pumpkin
2 eggs, room temperature
1/3 cup canola oil
1/3 cup almond milk
1-1/4 cups GF flour blend
1/2 cup GF rolled oats
3/4 cup sugar
1 t. baking soda
1/2 t. cinnamon
1/2 t. pumpkin spice

Preheat oven to 350 degrees. Lightly grease a metal loaf pan and set aside.

Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Blend until creamy.

In a separate bowl, mix the flour, oats, sugar, baking soda, cinnamon, and pumpkin pie spice.

Add the dry ingredients into the wet and mix thoroughly until smooth. Pour batter into prepared loaf pan.

Bake for 50-60 minutes or until a toothpick inserted comes out dry. Allow to cool in pan before removing to a wire rack.