Pumpkin Bread
- Level: Easy
- Yield: 1 loaf or 1 1/2 dozen small muffins
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- Nutritional Analysis
- Per Serving
- Calories
- 205
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 35 milligrams
- Sodium
- 154 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 1 grams
- Protein
- 3 grams
- Sugar
- 12 grams
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
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.