Miniature Pumpkin Breads

By á-170456

Ingredients

• Nonstick vegetable oil spray
• 3 cups raw pumpkin seeds (pepitas), abt 15 oz
• 3 1/2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3 cups canned pure pumpkin - (abt 24 oz)
• 1 cup sugar
• 1 cup golden brown sugar - (packed)
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon minced peeled fresh ginger
• 3/4 cup buttermilk

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Spray six 5 3/4- by 3 1/4- by 2-inch baby loaf pans with nonstick spray. Spread seeds out on rimmed baking sheet. Roast until beginning to color, stirring twice, about 20 minutes. Cool seeds. Set aside 1/2 cup whole seeds for topping. Using on/off turns, coarsely grind remaining seeds in processor.

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl; whisk to blend. Mix in ground pumpkin seeds. Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, then eggs 1 at a time, then minced ginger. Stir in dry ingredients in 4 additions alternately with buttermilk in 3 additions.

Divide batter among prepared pans. Sprinkle with reserved 1/2 cup whole pumpkin seeds. Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans. (Can be made 1 day ahead. Cover; store at room temperature.)

This recipe yields 6 loaves.