Pumpkin Bread
Author: 
Recipe type: Side
 
Ingredients
  • 2 Cups All-Purpose Flour
  • 2 Teaspoons Cinnamon
  • ½ Teaspoon Nutmeg
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Cup Sugar
  • ½ Cup Brown Sugar
  • ¾ Cup Vegetable Oil
  • 3 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1- 29 Ounce Can Pumpkin Puree
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Sift the flour, cinnamon, baking soda, baking powder, salt, nutmeg, pumpkin pie spice together.
  3. 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.
  4. Bake for about 1 hour and 15 minutes, maybe longer. 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.
Recipe by I'm At Home Baking! at http://imathomebaking.com/day-11-pumpkin-bread/