Honey Oat Quick Bread

I wanted a have a fresh bread for dinner, but there is not enough time to allow one to rise. I found this recipe for Honey Oat Quick Bread that met my criteria on What Megan's Making.  It was also simple and healthy.  The bread turned out great!  The crust was crunchy and delicious while the inside was still moist with a touch of sweetness.  At the 40 minutes mark, it was still not yet baked.  I left for 50 minutes before checking again and taking it out.

Honey Oat Quick Bread
Printable Recipe

Ingredients:
1 cup plus 2 tablespoons old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
2 1/3 cups whole-wheat flour (or use half white, half whole-wheat flour)
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
1 cup plain yogurt
1 large egg
1/4 cup canola oil
1/4 cup honey
3/4 cup milk

Directions:
1) Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
2) Stir together the flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (don't overmix or the bread will be tough). Scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
3) Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.