Food Network: Pumpkin Bread

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Pumpkin Bread
Recipe courtesy Alton Brown

Ingredients
2 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.