Pumpkin Bread

Alton Brown does it again. This is supposed to have pumpkin seeds in it, but I couldn't find any this early in the season. It also calls for fresh pumpkin, so once I process pumpkins this year, I will have both the elements I was missing from this try. But even without the seeds and with canned pumpkin (a 14.5-ounce can), it was delicious.

Pumpkin Bread
Courtesy of Alton Brown



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

Preheat the oven to 325°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°F, but bake for 30 minutes.