1 1/4 c. raw hulled pumpkin seeds
3 c. all purpose flour
3/4 c. finely snipped or chopped dates
2 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1 c. regular or quick cooking rolled oats
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
3/4 tsp. ground nutmeg
4 eggs, room temp.
1 c. packed brown sugar
1/2 c. vegetable oil
1/2 c. plain yogurt, room temp.
1 (16 oz.) can pumpkin
Grated peel of 1 med. lemon

In a large skillet, over medium heat, toast pumpkin seeds until they begin to make popping sounds and start to turn golden brown; set aside.

Grease 2 (8"x4") loaf pans; set aside.

Preheat oven to 350 degrees.

In a large bowl, combine flour and dates. Use your fingers to separate dates and coat with flour. Stir in baking powder, baking soda, salt, oats, cinnamon, ginger and nutmeg until combined; set aside.

In a medium bowl, lightly beat eggs. Stir in brown sugar, oil, yogurt, pumpkin and lemon peel. Stir into flour mixture only until dry ingredients are moistened. Stir in 1 cup toasted pumpkin seeds. Turn into prepared pans. Smooth tops; sprinkle 2 tablespoons toasted pumpkin seeds over top of each loaf. Lightly press into surface with back of a spoon. Bake 60 to 70 minutes or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes. Turn out onto a rack to cool. Makes 2 loaves.