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.