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1 Hour 35 Mins
Serves 12 (serving size: 1 slice)
This healthy pumpkin bread will make your kitchen smell like fall. 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.
- Cooking spray
- 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 teaspoon vanilla extract
- 2 large eggs
- 6 ounces white whole-wheat flour (about 1 1/4 cups)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 tablespoons roasted unsalted pumpkin seed kernels (pepitas)
- Calories 200
- Fat 9g
- Satfat 1g
- Unsatfat 7g
- Protein 5g
- Carbohydrate 28g
- Fiber 2g
- Sugars 13g
- Added sugars 11g
- Sodium 146mg
- Calcium 10% DV
- Potassium 3% DV
How to Make It
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
Place buttermilk and oats in a bowl; stir to combine. Let stand 15 minutes.
Whisk together pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs in a large bowl. Stir in oat mixture. Set aside.
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.
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.