A delightfully moist and gently spiced pumpkin bread. Serve thickly sliced for treat, snacking, afternoon tea, elevenses or pop into packed lunches. This bread tastes a lot better once you allow it sit for 24 hours or more.
Pumpkin bread with cream cheese Recipe
- 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
Preheat the stove to 325 degrees Fahrenheit.
Sift the flour, cinnamon, baking soda, baking powder, and salt all together.
In another bowl, mix the sugar, vegetable oil, eggs, and vanilla. Mix each mixtures and fold in the shredded pumpkin and pumpkin seeds. When the ingredients are joined pour into a non-stick 9 by 5 by 3-inch loaf skillet. In a case where the pan is not non-stick cover up it with butter and flour.
Bake for 1 hour and 15 minutes. At this stage a kitchen knife placed into the centre of the loaf should come out clean. Cool down for 15 mins and turn out onto a cooling tray. Cool totally. For muffins heat should be the 325 degrees F, however you should bake them for half an hour.