Miniature Pumpkin Breads
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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 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



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.

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