1¼ cups white whole-wheat flour pr whole wheat pastry flour
1 Tbsp pumpkin pie spice
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 Tbsp pumpkin seed (pepitas)
Instructions
Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray; set aside.
Place buttermilk and oats in a bowl; stir to combine. Let stand 15 minutes.
Meanwhile, 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 until a wooden pick inserted in center comes out clean, approximately 55 to 65 minutes. Cool in pan on a wire rack 10 minutes. Remove bread from pan; cool completely.