• 3 1/2 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups pumpkin puree, canned or homemade
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 3/4 cup buttermilk
Preheat oven to 350°F. Prepare six miniature loaf pans (5 3/4 x 3 1/4 x 2-inch) by brushing the bottoms and sides with butter. Drop a small amount of flour into the pans and shake to coat the flour evenly over the sides and the bottoms.
In a medium bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Whisk to combine and set aside.
Using an electric mixer, beat together the pumpkin puree and the sugars in a separate bowl until combined. Beat in the oil gradually, and then add each egg, one at a time, until well incorporated.
Add 1/3rd of the dry ingredients to the pumpkin mixture and beat slowly. Pour half of the buttermilk into the bowl and then another 1/3rd of the dry ingredients, alternating in this manner until all of the ingredients are combined.
Pour the batter into the prepared miniature loaf pans. Bake at 350°F for about an hour, or when a toothpick inserted in the center of the loaf comes out clean. Remove from the oven when done, and cool on a wire rack for one hour. Run a butter knife along the edges of the pans and invert so that the loaves come free. Set the loaves back on the wire rack until completely cool.
The loaves are best when given out the next day, but you can refrigerate or freeze them to extend their shelf life. Just make sure to take them back down to room temperature before packaging.