Heat oven to 350˚and generously butter an 8 or 9-inch loaf pan.

In a food processor or coffee grinder, pulse oats until almost flour but with some oat pieces remaining. Pour into a large bowl and add wheat flour, spices, baking soda and nuts.

In a separate bowl, whisk together the pumpkin puree, maple syrup, butter and eggs. Pour into the dry ingredients and stir until just combined.

Pour the batter into the prepared pan and sprinkle with additional oats and nuts. Bake for 50-60 minutes, or until a knife inserted in the center comes out clean. Cool in the pan for 5-10 minutes, then transfer to a cooling rack to cool completely. Slice and serve.