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Recipe courtesy Alton Brown Preheat the oven to 325 degrees F. Sift the flour, cinnamon, 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 these 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. 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 temperature
should also be 325 degrees F.,
but bake for 30 minutes | |||||||||||
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