• In medium bowl, whisk together gluten-free flour, oat flour, baking powder, baking soda, spices, and salt. Set Aside.
• In large bowl, whisk together pumpkin purée, eggs, plant milk, brown sugar, oil, lemon juice (or vinegar), and vanilla extract (or vanilla bean paste) until homogenous.
• Pour half of the dry ingredients into the bowl of wet ingredients and whisk until everything is combined. Repeat with remaining dry ingredients.
• Use rubber spatula to scrape the sides and bottom of the bowl and incorporate any lingering dry ingredients.
• Cover with plastic wrap and let batter rest at room temperature for 45 minutes. Preheat oven to 350°F during this step.
• Grease baking tin and line with parchment paper. Pour rested batter into the baking tin.
• Place baking tin in the oven at 350°F for and set time for 55 minutes.
• After 30 minutes, loosely cover the pumpkin bread with tinfoil to prevent the top from burning. Try not to touch the top of the bread with the foil but rather shape the foil in a rectangular box shape and place on top of the tin, shielding the top of the loaf from direct heat.
• After 55 minutes (25 minutes since covering the loaf tin with tinfoil) carefully poke a toothpick in the center of the loaf and check if it comes out clean. If it come outs clean or with large crumbs, remove the pumpkin bread from the oven. If the toothpick comes out with a film of batter, continue to bake the pumpkin bread and check with a tooth pick every 5 minutes until a toothpick comes out clean or with large crumbs.
• Once finished baking, remove pumpkin bread from oven and let cool for 1 hour.
• Cut into slices and enjoy!

Storing Instructions

• Let pumpkin bread cool completely.
• Wrap the entire loaf tightly and generously with plastic wrap. Wrap tight enough so air bubbles are squeezed out.
• Place in refrigerator and enjoy within three days for best results!