1 cup rolled oats (certified gluten-free if needed)

1 glass warm water (about 200–250 ml)

½ pumpkin (about 400 g), peeled and grated or cooked and mashed

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Preheat oven to 350°F (175°C).
Peel and grate raw pumpkin finely, or cook and mash until soft.
In a large bowl, combine rolled oats and warm water. Let soak for 5 minutes until oats soften.
Add grated or mashed pumpkin and mix thoroughly until combined.
Pour batter into a greased or parchment-lined loaf pan and smooth the surface.
Bake 35-45 minutes, until firm and a toothpick inserted in the center comes out clean.
Remove and cool before slicing.

Add cinnamon or nutmeg for warm spice flavor.

Stir in chopped nuts or seeds for crunch.

Mix dried fruits like raisins or cranberries for sweetness.

Substitute pumpkin with sweet potato or butternut squash.

Sprinkle oats or seeds on top before baking for crunchy crust.