Pumpkin Bread - cooking recipe

Ingredients

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

Preparation

Preheat the oven to 325 degrees.
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 the 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, but bake for 30 minutes.