Active: 15 min. Total: 1 hr. 35 min.
For breakfast on the go, spin this recipe into individually portioned muffins by dividing the batter among 12 muffin cups coated with cooking spray and baking at 375°F for 22 minutes. To freeze muffins, let cool completely, and place in ziplock plastic bags. Reheat in the microwave for 30 seconds.
3/4 cup whole buttermilk
1/2 cup quick-cooking oats
1 cup canned pumpkin puree
1/2 cup dark-colored maple syrup 1/3 cup canola oil
1/4 cup dark brown sugar
1 tsp. vanilla extract
2 large eggs
6 oz. white whole-wheat flour (about 11/4 cups)
1 Tbsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
2 Tbsp. roasted unsalted pumpkin seed kernels (pepitas) We like Libby’s canned pumpkin puree for concentrated flavor. 1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
2. Place buttermilk and oats in a bowl; stir to combine. Let stand 15 minutes.
3. Whisk together pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs in a large bowl. Stir in oat mixture. Set aside. 4. Whisk together flour, pumpkin pie spice, baking powder, salt, and baking soda in a bowl. Add flour mixture to pumpkin mixture; whisk just until combined. Pour batter into prepared pan; sprinkle with pumpkin seed kernels.
5. Bake at 350°F until a wooden pick inserted in center comes out clean, 55 to 65 minutes. Cool in pan on a wire rack 10 minutes. Remove bread from pan; cool completely. Cut into 12 slices.
SERVES 12 (serving size: 1 slice) Calories 200; Fat 9g (sat 1g, unsat 7g); Protein 5g; Carb 28g; Fiber 2g; Sugars 13g (added sugars 11g); Sodium 146mg; Calc 10% DV; Potassium 3% DV