Pumpkin Bread
Servings:
8
Prep Time:
20 min
Cook Time:
1 hr 15 min
Ingredients:
- 2 Cups all-purpose flour
- 2 Tsp cinnamon
- 1 Tsp baking soda
- 1/4 Tsp baking powder
- 1/2 Tsp salt
- 1 1/2 Cups sugar
- 3/4 Cup vegetable oil
- 3 large eggs
- 1 Tsp vanilla extract
- 3 Cups shredded fresh pumpkin
- 1 Cup toasted pumpkin seeds
Instructions:
Preheat the oven to 325 ° F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 ° F., but bake for 30 minutes.
Credit:
Alton Brown 
