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Preheat the oven to 350 degrees F. Spray six 5 ¼ x 3 ¼ x 2-inch baby loaf pans with cooking spray.
Spread the pumpkin seeds on a rimmed baking sheet. Roast until they begin to color, stirring twice, about 20 minutes. Cool the seeds. Set aside ½ cut of whole seeds for topping. Using on/off turns, coarsely grind the remaining seeds in a food processor.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix in the ground pumpkin sees. In a large bowl, using an electric mixer, beat the pumpkin, Sucanat, and maple sugar until blended. Gradually beat in the oil, the eggs, one at a time, then the minced ginger. Stir in a quarter of the flour mixture, then ¼ cup of the soy milk, alternating until all are incorporated. Divide the batter among the prepared pans. Sprinkle with the reserved whole pumpkin seeds. Bake until a tester inserted into the center comes out clean, about 1 hour. |
