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.
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