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Pumpkin: Good Eats Pumpkin Bread

Source of Recipe

Alton Brown, Good Eats


List of Ingredients

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup oil
3 large eggs
1 teaspoon vanilla
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds


Recipe

Preheat the oven to 325ºF. 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 325ºF, but bake for 30 minutes. Yield: 1 loaf or 1 1/2 dozen small muffins