1 cup flour all-purpose plus more for prepping pan
1 tablespoon ginger fresh grated
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.3 cup brown sugar dark light
0.8 cup roasted pumpkin seeds
0.5 teaspoon salt
0.3 cup sugar
6 tablespoons butter unsalted melted plus more for greasing pan
1 cup milk whole
0.5 cup flour whole-wheat
Equipment
oven
whisk
Directions
Preheat oven to 350 degrees F.
Have 4 (3 by 5 1/2 by 2-inch) bread pans greased and floured.
Whisk together the flours, sugars, baking powder, salt, cinnamon, and nutmeg and set aside. Beat the eggs, then add the milk, butter, pumpkin, and ginger.
Whisk to combine well.
Combine the wet and dry ingredients and fold in 1/2 the pumpkin seeds. Divide the batter among the 4 pans and top with the remaining pumpkin seeds.
Bake about 45 to 50 minutes or until the top is browned and cracked.
