Bon Appétit | November 2001
You'll need six baby loaf pans for this recipe. Look for disposable ones at the market.
Yield: Makes 6
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
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.
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.)
No comments:
Post a Comment