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.
Fat: 11 grams
Saturated Fat: 1 gram
Protein: 3 grams
Carbohydrates: 26 grams
Sugar: 12 grams
Fiber: 1 gram
Cholesterol: 35 milligrams
Sodium: 154 milligrams
Recipe courtesy Alton Brown
Recipe courtesy of Emeril Lagasse