Pumpkin Bread
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 teaspoon ground allspice
1/2 teaspoon salt
4 eggs
1 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
3/4 cups canned pumpkin
3/4 cup vegetable oil
1/4 cup pumpkin seeds, chopped (optional)
Preheat oven to 350 degrees.
Combine flour, baking soda, baking powder, spices, and salt in a medium bowl, whisk to combine. Set aside.
Beat eggs, sugars and vanilla together in a large bowl with an electric mixer on medium/high speed for 30 seconds. Add pumpkin and oil and mix well.
Pour the dry mixture into the wet mixture and mix well with your electric mixer. Grease a 8 1/2" x 4 1/2" loaf pan, generously, I like to lightly sprinkle mine with cinnamon sugar after greasing. Then pour in the batter and sprinkle the top with chopped pumpkin seeds. Bake for about an hour or until the top of the bread is beginning to brown and a toothpick stuck into the center of the bread comes out clean. If the bread is starting to get too dark on the sides before the middle is cooked, turn the oven down to 325.
Remove from oven and let bread cool for about 20 minutes, remove from loaf pan and continue to let cool,
or slice and eat while warm like I do! Enjoy!!!
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