Pumpkin-Maple Loaf
Active Time: 15 MinsTotal Time1 Hour 35 Mins
Yield: Serves 12 (serving size: 1 slice)
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.
Ingredients
- 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
- 2large 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)
Nutritional Information
- 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
- 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
Step 1
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
Step 2
Place buttermilk and oats in a bowl; stir to combine. Let stand 15 minutes.
Step 3
Whisk together pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs in a large bowl. Stir in oat mixture. Set aside.
Step 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.
Step 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.
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