Alton Brown's Pumpkin Bread

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
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.