Pumpkin Bread (Alton Brown) |
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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 1 |
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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:
1. Preheat the oven to 325 degrees F.
2. Sift the flour, cinnamon, baking soda, baking powder, and salt together.
3. 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.
4. 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.
5. Calories: 205
6. Fat: 11 grams
7. Saturated Fat: 1 gram
8. Protein: 3 grams
9. Carbohydrates: 26 grams
10. Sugar: 12 grams
11. Fiber: 1 gram
12. Cholesterol: 35 milligrams
13. Sodium: 154 milligrams
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