Recipe: Pumpkin Bread (using shredded fresh pumpkin and toasted pumpkin seeds)

PUMPKIN BREAD

2 cups all-purpose flour
2 teaspoons ground 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

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.

VARIATION:
For muffins temperature should also be 325 degrees F, but bake for 30 minutes.)

Makes 1 loaf or 1 1/2 dozen small muffins
Source: Alton Brown, TV Food Network