Pumpkin Bread

Pumpkin Bread

By Karen Butterfield

2 cups 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 oil
3 large eggs
1 teaspoon vanilla
3 cups shredded fresh pumpkin


Preheat the oven to 325 degrees

Sift flour, cinnamon, baking soda, baking powder and salt together.

In a seperate bowl, mix sugar, oil, eggs and vanilla. Combine both mixtures and fold into the shredded pumpkin. 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.