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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You'll need six baby loaf pans for this recipe. Look for disposable ones at the market. Ingredients:
nonstick vegetable oil spray |
3 cups raw pumpkin seeds (pepitas; about 15 ounces) |
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 (about 24 ounces) |
1 cup sugar |
1 cup (packed) golden brown sugar |
1 cup vegetable oil |
4 large eggs |
1 teaspoon minced peeled fresh ginger |
3/4 cup buttermilk |
Directions:
1. Preheat oven to 350°F. Spray six 5 3/4x3 1/4x2-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.
2. 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.
3. 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.)
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