Making Tuesday Tasty-Pumpkin Bread

It's that time of year again! Fall and pumpkins go hand in hand. Good thing I love pumpkin, at

least in dessert form.

Here's a yummy recipe to try out for those Fall days, while they last.

Pumpkin Bread

Ingredients

cups all-purpose 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 vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh pumpkin

1 cup toasted pumpkin seeds

Directions

Preheat the oven to 325 degrees 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 degrees F., but bake for 30 minutes.

Recipe courtesy of Alton Brown, Photo courtesy of Proof Of The Pudding Blog