Pumpkin Bread

Servings: Depends on slice thickness (or makes 12 muffins)

Ingredients:

• 2 Cups All-purpose flour
• 1 tsp Saigon cinnamon
• 1 tsp Ground ginger
• 1/2 tsp Allspice powder
• 1/2 tsp Ground nutmeg
• 1 tsp Baking soda
• 1/4 tsp Baking powder
• 1/2 tsp Salt
• 1 1/2 Cups sugar
• 3/4 Cup Vegetable oil
• 3 Large eggs
• 1 tsp Vanilla extract
• 3 Cups fresh shredded pumpkin
• 1 Cup toasted pumpkin seeds

Instructions:

1. Prepare Dry Ingredients:

• In a bowl, sift together the flour, Saigon cinnamon, ground ginger, allspice powder, ground nutmeg, baking soda, baking powder, and salt.

2. Mix Wet Ingredients:

• In a separate large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract.

3. Combine and Add Pumpkin:

• Gradually combine the dry ingredient mixture into the wet mixture, stirring gently until just combined.
• Fold in the fresh shredded pumpkin and toasted pumpkin seeds.

4. Baking:

• If using a non-stick 9x5x3-inch loaf pan, pour the batter directly into the pan. If your pan isn't non-stick, first coat it with butter and dust with flour.
• Bake in a preheated oven at 325° F for 1 hour and 15 minutes. The loaf is done when a knife or skewer inserted into the center comes out clean.
• Allow the loaf to cool in the pan for 15 minutes, then turn it out onto a cooling rack to cool completely.

Muffin Variation:

• Pour the batter into muffin tins, filling each cup 2/3 full.
• Bake at 325° F for 30 minutes or until a toothpick inserted into the center comes out clean.

Enjoy!