Pumpkin-Maple Bread

Ingredients

• Cooking spray
• 3/4 cup whole buttermilk
• 1/2 cup quick-cooking oats
• 1 cup canned pumpkin puree
• 1/2 cup Lincoln County Reserve Maple Syrup
• 1/3 cup canola oil
• 1/4 cup dark brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/4 cups white whole-wheat flour (about 6 oz)
• 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)

Directions

1. Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
2. Place buttermilk and oats in a bowl; stir to combine. Let stand 15 minutes.
3. 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 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.

Nutrition Facts

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