Preheat oven to 350F.
Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2.75 cups of oat flour so if you end up short, grind more oats into flour. You want to grind so that your oat flour is very fine. (or you can purchase fine oat flour.)
In a large bowl, whisk together honey, eggs, pumpkin puree, and unsweetened vanilla almond milk.
Add nutmeg, cinnamon, allspice, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.
Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that's okay.
Let the mixture sit for five minutes.
Spray parchment paper with cooking spray and line a glass bread dish with the paper. (could use a metal baking dish but this may change cooking time.) The paper will wrinkle, this is the price we pay for easier clean up!
Add mixture to your parchment paper lined bread pan and place it on the top rack of the oven.
Bake for 40-45 minutes until inserted toothpick comes out clean.
Let cool COMPLETELY so it doesn't crumble, but if you can't wait that long it will still be delicious!