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

 

Sift the flour, cinnamon, allspice, ground nutmeg, ground ginger, 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 9x5x3-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 the temperature should also be 325° F, but bake for only 30 minutes.