Heat the oven to 350°F. Spray a 9 x 5 loaf pan with baking spray. In a large bowl, combine the canned pumpkin, butter, egg, yogurt, maple syrup, vanilla, baking soda, spices, and salt. Stir until smooth. Add the flour and stir to combine. Transfer to prepared loaf pan. Using a spatula, smooth the batter, then scatter the oats over the top. Transfer to the heated oven and bake, rotating once, until risen and dark golden brown, about 1 hour. (The temperature should register above 200°F when measured with an instant read thermometer.) Remove to a rack to cool slightly. Stores in an airtight container for 3 to 5 days.