Pumpkin-Maple Loaf
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Serves: 10 slices
 
Ingredients
  • Cooking spray
  • ¾ cup low-fat buttermilk
  • ½ cup quick-cooking oats
  • 1 cup canned pumpkin puree
  • ½ cup pure maple syrup
  • ⅓ cup canola oil
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 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
  1. Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray; set aside.
  2. Place buttermilk and oats in a bowl; stir to combine. Let stand 15 minutes.
  3. Meanwhile, 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 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.
Notes
Recipe from Cooking Light
Nutrition Information
Serving size: 1/10th loaf Calories: 235 Fat: 9.7 Carbohydrates: 32.6 Sugar: 17.3 Sodium: 247 Fiber: 2.6 Protein: 3.1 Cholesterol: 36
Recipe by Prevention RD at https://preventionrd.com/2019/02/pumpkin-maple-loaf/