Oatmeal Pumpkin Breadcake

First of all: how effing bent is my loaf pan? That’s embarrassing. I need a new one.

Second of all: I made oatmeal pumpkin bread on Sunday! It made me popular at work. To be fair, it’s closer to cake then to bread, and cake tends to have that effect on people.

If you, too, would like to be popular in your place of business, you can follow this recipe, adopted from cooks.com: 

1 c. quick cooking oatmeal
1 c. hot low-fat milk
3/4 c. pumpkin (I roasted and pureed the real kind, cause I had it from the CSA, though I imagine the canned stuff would work just fine. I actually love the canned stuff.)
2 eggs, beaten
1/4 c. butter, melted
2 c. all-purpose flour
1/2 c. brown sugar
1/2 c. white sugar
1/4 tsp. salt
1 tsp. cinnamon
1 tbsp. baking powder

For the topping: 2 tbsps. brown sugar, 1/4 cup oatmeal, 1/4 cup chopped pecans

Preheat oven to 350 degrees. In large bowl combine oats and low-fat milk; allow to stand 5 minutes. Stir in pumpkin, eggs, and melted butter. In a separate bowl mix together flour, sugar, baking powder, salt, and cinnamon. Gradually add dry ingredients to oatmeal mixture. 

Place in a greased 9 x 5 loaf pan, and top generously with brown sugar, oats, and nuts. Bake 55-60 minutes or until tests done. Cool on wire rack. Makes 1 loaf.