Featured recipe from Marilu’s table * Mini pumpkin breads
These mini loaves are great if you want to give a small gift to a neighbor or childcare provider. Adults don’t expect Halloween treats, but you can always give something like this.
Pepitas are shelled raw pumpkin seeds. They’re often sold in the bulk bins at a health food store, and may be found at many grocery stores as well. If you can only find roasted ones, then don’t bake them again for this recipe.
If you’re making these for young children, you may choose to omit the fresh ginger, or to reduce the amount. Or make both kinds – leave the ginger out, and pour the batter into 3 pans. Then add half the amount of ginger, and fill the other 3 pans. Sprinkle the pumpkin seeds only on the ones with the ginger. Now you can tell them apart.
Mini Pumpkin Loaves
Yellow * Makes 6 mini loaves
3 cups raw pumpkin seeds (pepitas), about 15 ounces
3-1/2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons cinnamon
3/4 teaspoons nutmeg
3 cups canned pumpkin, about 24 ounces
1-1/2 cups Sucanat®
1/2 cup maple sugar
1 cup vegetable oil
4 large cage-free eggs
1 teaspoon peeled minced fresh ginger
3/4 cup soymilk, or other milk substitute
Preheat the oven to 350F. Oil six baby loaf pans (5-1/4 x 3-1/4 x 2 inches).
Spread the pumpkin seeds on a rimmed baking sheet. Roast until they begin to color, stirring twice, about 20 minutes. Cool the seeds. Set aside 1/2 cup of whole seeds for topping. Coarsely chop the remaining seeds in a food processor by pulsing on/off.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix in the coarsely chopped pumpkin seeds.
In a large bowl, using an electric mixer, beat the pumpkin, Sucanat®, and maple sugar until blended. Gradually beat in the oil, then the eggs one at a time, then the minced ginger. Stir in one-quarter of the flour mixture, then 1/4 cup of the soy milk, repeating until everything is incorporated.
Divide the batter among the prepared pans. Sprinkle with the reserved whole pumpkin seeds. Bake until a tester inserted into the center comes out clean – about 1 hour.
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