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 teaspoon vanilla extract
2 large eggs
6 ounces white whole-wheat flour (about 1 1/4 cups)
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.
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