Delicious mini pumpkin loaves perfect for holiday gifting or for a quick snack and we've included a Gluten Free option.
Preheat oven to 350°F Coarsely grind/chop in a food processor 2 1/2 cups of the roasted pumpkin seeds - leaving 1/2 cup whole for topping the loaves. Lightly grease the 6 loaf tins with a little Blood Orange Fused Olive Oil
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; whisking to blend. Mix in the ground pumpkin seeds.
In a large bowl using an electric mixer, beat pumpkin and both sugars until blended. Gradually beat in the Blood Orange Fused Olive Oil, then the eggs - 1 at a time, then ginger.
Stir in the dry ingredients in 4 additions - alternating with adding the buttermilk in 3 additions - this makes it easier to mix and avoids overworking the batter.
Divide the batter between the prepared loaf pans and top each with the reserved roasted pumpkin seeds.
Bake breads 50-65 minutes - a tester inserted in the center comes out clean. Cool completely in the pans. Wrap tightly with plastic wrap and decorative ribbon if giving as gifts or enjoy!