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Preheat your oven to 350 degrees F.
Grease a standard size loaf pan or muffin pan.
Add the pumpkin puree, eggs, cooking oil, almond extract, vanilla extract, and apple cider vinegar to a bowl and mix together.
Add your oats to a blender to grind them.
Add your ground oats and the rest of your dry ingredients (almond flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt) to a second bowl and mix to combine.
Add your wet ingredients to the dry ingredients and mix to combine.
Transfer the batter to your prepared pan and spread it out evenly in the pan or fill each muffin cup.
Bake the bread for 50-65 minutes until set and a knife inserted in the center comes out mostly clean, or 25-30 minutes for muffins.
Let the bread cool for at least 30 minutes before slicing.