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Recipe from the Wyllie Fox Farm Kitchen

Pumpkin Bread
  • 2 cups flour
  • 1 cup sugar
  • ¼ cup Sucanat or brown sugar
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • ½ tsp salt
  • ¾ cup butter, softened to room temperature
  • 3 large eggs
  • 1½ tsp vanilla
  • 3 cups shredded pumpkin flesh
  • 1 cup toasted pumpkin seeds

Preheat oven to 325 degrees.  Mix sugars, butter, eggs & vanilla until well blended.  Sift together dry ingredients.  Combine mixtures, then gently blend in shredded pumpkin & toasted pumpkin seeds.  Pour into a buttered loaf pan (9”x5”x3”) and bake for 1 hours & 15 minutes.  Allow to cool in pan for 20 minutes before removing.

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