* Exported from MasterCook *
Bread, Pumpkin #4
Recipe By :Alton Brown
Serving Size : 18 Preparation Time :0:20
Categories : Bread Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
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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 shred fresh pumpkin
1 cup toasted pumpkin seeds
Preheat the oven to 325F.
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" 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 325F, but bake for 30 minutes.
Yield:1 loaf or 1 1/2 dozen small muffins
Start to Finish Time:
"1:35"
T(cook):
"1:15"
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Per Serving (excluding unknown items): 230 Calories; 11g Fat (41.5%
calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber;
35mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 2 Fat; 1 Other Carbohydrates.