Ingredients:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 ½ cups sugar
¾ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin (or one can of canned pumpkin)
1 cup toasted pumpkin seeds
Directions:
- Preheat oven to 325 F.
- Sift the flour, cinnamon, baking soda, baking powder and salt together.
- In separate bowl, mix the sugar, vegetable oil, eggs and vanilla. Combine both mixtures and fold in the pumpkin and pumpkin seeds. Once all ingredients are incorporated, pour into a non-stick (or buttered and floured) 9 x 5 inch loaf pan.
- Bake for 1 hour and 15 minutes. (Knife inserted into the middle of the loaf should come out clean.) Cool 15 min and turn onto a cooling rack. Cool completely. For muffins, bake for 30 minutes.
