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Recipe courtesy of

Alton Brown Pumpkin Bread

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  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Cook: 1 hr 15 min
  • Yield: 1 loaf or 1 1/2 dozen small muffins
  • Nutrition Info
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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

  1. Preheat the oven to 325 degrees F.
  2. Sift the flour, cinnamon, baking soda, baking powder, and salt together.
  3. 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.
  4. 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.