Oatmeal Pumpkin Cake Bread

I try to clean out the pantry every few months, but I usually let it go a bit longer and end up finding cans I forgot to use. Even though fall has come and gone I still have cravings for pumpkin every now and then. I’m so happy I cleaned out the pantry and found a can of pumpkin.  I am a big fan of crispy and crunchy breads on the outside while remaining moist and flavorful on the inside. Oatmeal Pumpkin Cake Bread is very crispy and crunchy on the outside. This bread was definitely like eating a piece of cake! It was so moist it kept falling apart with every bite.

Fall may not be here but thanks to the invention of the can we can enjoy moist Oatmeal Pumpkin Cake Bread year around! If you have cravings for pumpkin go ahead and get you a can and enjoy! 

Oatmeal Pumpkin Cake Bread Recipe:
1 cup flour
1 ½ cups rolled oats
2 tsps. baking powder
1 can pumpkin puree
¼ tsp salt
1 egg (beaten)
 ¾ cup honey
½ cup sugar (I used coconut)
½ cup milk
Recipe Directions: Preheat oven to 400 degrees. Grease and flour a loaf pan;  in large bowl mix dry ingredients and set aside. In a medium bowl add beaten egg, honey, sugar and milk. Mix until the wet ingredients are combined. Add the wet ingredients to the dry ingredients. Once they have been mixed; fold in the pumpkin puree and gently mix it into the batter until it has been combined. Place in loaf pan and bake for an hour or until a tooth pick inserted in the middle comes out clean.