Make the flax eggs by combining the Ground Flaxseed (2 tablespoon) and Water (6 tablespoon). Set aside.
Preheat oven to 350 degrees F (180 degrees C).
Start by mashing the Banana (2) until smooth, using a fork or potato masher in a large mixing bowl. It is ok if small chunks are left.
Add in the Pumpkin Purée (1/3 cup), flax eggs, Nut Butter (1/4 cup), Maple Syrup (2 tablespoon), and Apple Cider Vinegar (1 teaspoon). Mix well.
In another bowl, combine the Oat Flour (2 cup), Baking Soda (1 teaspoon), Baking Powder (1 tablespoon), and Ground Cinnamon (1 teaspoon). Stir to combine.
Add the dry ingredients into the wet ingredients. Mix until a smooth batter forms. Add 2-4 tbsp of Almond Milk (2 tablespoon) if the batter appears to be too dry. It should resemble the texture of cake batter.
Transfer the batter to a lined greased 8-inch loaf pan. Bake until the top is golden brown and a toothpick comes out clean, about 40-50 minutes.
Let it cool in the pan for 10 minutes before transferring it to a cooling rack. Wait until it has cooled down completely before slicing it. Serve and enjoy!