Pumpkin Bread

Prep: 20 min Cook: 1hr 15min

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1.5 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin (sugar pumpkins taste best)
1 cup toasted pumpkin seeds (we left this out and ate them alone)

Preheat the oven to 325 degrees F

1.) Sift the flour, cinnamon, baking soda, baking powder, and salt together.
2.) In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla.
3.) Combine both mixtures and fold in the shredded pumpkin and seeds.  Once the ingredients are all incorporated pour into a non-stick 9x5x3-in loaf pan (if pan is not non-stick coat with butter and flour).
4.) Bake for 1 hr 15 min.  At this point a knife inserted in the middle of the loaf should come out clean.
5.) Cool for 15 minutes and turn onto cooling rack.

*For muffins temperature should also be 325 degrees, but bake for 30 minutes

*FoodNetwork.com-Alton Brown