Categories: Pizza/Flatbread
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 tsp vanilla extract
- 2 large eggs
- 6 oz. white whole-wheat flour
- 1 tbsp. pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 2 tbsp. roasted unsalted pumpkin seed kernels (pepitas)
Directions
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Preheat oven to 350. Coat a 9×5-inch loaf pan with cooking spray.
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Place buttermilk and oats in a bowl; stir to combine. Let stand 15 minutes.
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Whisk together pumpkin, maple syrup, oil, brown sugar, vanilla, and eggs in a large bowl. Stir in oat mixture. Set aside.
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Whisk together flour, pumpkin pie spice, baking powder, salt and baking soda in a bowl. Add flour mixture to pumpkin mixture; whisk until just combined. Pour batter into prepared pan; sprinkle with pumpkin seed kernels.
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Bake at 350 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.