Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Squash Court
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
1 loaf or 1 1/2 dozen small muffins
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
1 loaf or 1 1/2 dozen small muffins
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
1 loaf or 1 1/2 dozen small muffins
Level:
Easy

Nutrition Info

Healthy

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

Directions

Watch how to make this recipe.

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 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 F., but bake for 30 minutes.

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