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Ingredients

• Nonstick vegetable oil spray
• 3 cups raw pumpkin seeds (pepitas; about 15 ounces)
• 3 1/2 cups 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 brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon fresh ginger, peeled and minced
• 3/4 cup buttermilk

Directions

1. Preheat oven to 350°F. Spray six 5 3/4×3 1/4×2-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.

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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