Miniature Pumpkin Breads

Miniature Pumpkin Breads
Miniature Pumpkin Breads

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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.

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