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!
