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Pumpkin-Maple Loaf

I talked myself out of a morning workout despite the power going out at 5:40am and waking me up. It was like the universe was telling me to GET UP and MOVE. But I ignored and laid in bed until nearly 7am at which point it was a scramble to get out the door on time. Why does winter cause us to make such bad decisions?

I then proceeded to feel guilty all day for skipping my workout so when the girls were totally whipped when I picked them up, I settled them in with YouTube Kids and pounded out a few miles on the treadmill. Up until recently, we’ve avoided tablet screen time completely…but, we all have our moments of weakness, right?

While I was lounging around in bed being completely and totally unproductive, I found the email and Facebook post that alerted me to, yet again, another cancelled day of daycare. That makes the 7th day (to the tune of $600 ADDITIONAL dollars in childcare) over the past few weeks. Just lovely.

If my friend and her at-home daycare didn’t swoop in to save the day on these numerous daycare closure days, I wouldn’t be vacationing until 2035. Like, seriously. That is hardly an exaggeration. WE LIVE IN MICHIGAN, PEOPLE! Snow happens and vacations are therefore warranted.

And because things are dreary and cold and I may have over-purchased canned pumpkin (if that’s even a thing when it comes to pumpkin). I mean, I still have flashbacks to the 2012 pumpkin crop devastation…at which point I did the only rational thing in locating pumpkin in gallon-sized cans from GFS when all the other grocery stores were out.

Being stocked up on 15 ounce cans of pumpkin puree seems like a very wise move on my part. You never know when a pumpkin craving will strike…or when you’ll find a recipe you ripped out of Cooking Light months ago in the depth of your purse. I stopped dead in me tracks to whip it up, burned myself trying to cut it, and proceed to hide the loaf from my husband who feels a loaf makes a mere 4 servings and he prefers to eat at least 2-3 “servings” at a time. Just double it, mmmkay?

Pumpkin-Maple Loaf
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
  • 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)
  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.
Recipe from Cooking Light (no longer available)
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
Be well,

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