1 cup old-fashioned oats, plus extra for sprinkling
1 tablespoon baking powder
2 teaspoons each: ground ginger and cinnamon
1 teaspoon each: baking soda and salt
½ teaspoon ground cloves
1 can (13.5 ounces) coconut milk
1 can (15 ounces) pure pumpkin
¾ cup coconut oil
2 cups brown sugar
Instructions
Grease two 9 x 5 inch loaf pans. Adjust over rack to lower-middle position and heat oven to 350 degrees. Mix flour, oats, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl.
Meanwhile, whisk coconut milk, pumpkin, coconut oil, and brown sugar in a medium bowl. Beat wet ingredients into dry ingredients until smooth; divide evenly between prepared pans and sprinkle with extra oats.
Bake until golden brown and a cake taster comes out clean, about 45 minutes. Remove from oven, let cool for a few minutes. Run a knife around the pan to loosen the bread and then turn onto a wire rack to cool completely.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/oatmeal-pumpkin-bread/