Miniature Pumpkin Breads

Recipe Ingredients

		Nonstick vegetable oil spray
3 cups	330g / 11oz	Raw pumpkin seeds (pepitas), - abt 15 oz
3 1/2 cups	218g / 7.7oz	Unbleached all-purpose flour
2 teaspoons	10ml	Baking powder
2 teaspoons	10ml	Baking soda
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Ground cinnamon
3/4 teaspoon	3.8ml	Ground nutmeg
3 cups	711ml	Canned pure pumpkin - (abt 24 oz)
1 cup	198g / 7oz	Sugar
1 cup	160g / 5.6oz	Golden brown sugar - (packed)
1 cup	237ml	Vegetable oil
4 cups	792g / 27oz	Eggs (large)
1 teaspoon	5ml	Minced peeled fresh ginger
3/4 cup	177ml	Buttermilk

Recipe Instructions

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.

Comments; You'll need six baby loaf pans for this recipe. Look for disposable ones at the market.

Source:
Bon Appetit, November 2001

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