MINIATURE PUMPKIN BREADS
Steps:
- 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.)
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Ok Im
[email protected]Overall, I thought these miniature pumpkin breads were a great recipe. They were easy to make and turned out delicious.
kader rv
[email protected]I'm not sure what I did wrong, but my miniature pumpkin breads turned out really bland. I think I might have forgotten to add the sugar.
Asiful Islam
[email protected]These miniature pumpkin breads were a lot of work to make, but they were worth it! They were absolutely delicious.
Keyshawn Marshall
[email protected]I had trouble getting the miniature pumpkin breads to rise properly. They turned out a bit dense.
Qaiser Jiger
[email protected]These pumpkin breads were a bit too dry for my taste, but the flavor was good.
Morne Breetzke
[email protected]I've made these miniature pumpkin breads several times now, and they're always a hit. They're the perfect fall treat!
Ian Maina
[email protected]Delicious!
Grace Almond
[email protected]These miniature pumpkin breads were easy to make and turned out great! I followed the recipe exactly and they were perfect.
Dorothy Nankumbi
[email protected]I'm not a huge fan of pumpkin bread, but these miniature loaves were surprisingly good! They were moist and flavorful, and the cream cheese frosting was the perfect finishing touch.
Pono's World
[email protected]These pumpkin breads are so cute and delicious! I love that they're made with whole wheat flour, which makes them a bit healthier than traditional pumpkin bread.
Aemal Fawad
[email protected]I made these miniature pumpkin breads for my kids' school bake sale, and they were a huge success! The kids loved them, and I even got some orders from parents who wanted to buy them for their families.
Sharon Vurgest
[email protected]These miniature pumpkin breads were a hit at my Thanksgiving potluck! They were moist, flavorful, and the perfect size for individual servings. I'll definitely be making them again next year.