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Recipes

Miniature Pumpkin Breads

By Leslie MackiePhotography by Brian Leatart

Recipe information

  • Yield

    Makes 6 Servings

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

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.

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