Ingredients
3 C raw pumpkin seeds (15 oz)
3 1/2 C flour
2 tsp Baking powder
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinamon
3 tsp nutmeg
3 C raw canned pumpkin
1 c sugar
1 c brown sugar
1 c oil, veg
4 eggs
1 tsp ginger
3/4 c buttermilk (or milk w/1 tsp vinegar)
Preparation
Roast seeds 350 for 20 mins, turning. grind all except 1/2 cup. Combine all dry. Beat pumpkin, oil, eggs. Stir in the dry while alternating with milk. Put in 5 mini loaf pans sprayed w/ non-stick vegetable oil. Sprinkle w/ seeds. Bake 1 hour in 350 degrees.
