Pumpkin Bread
Recipe from the Wyllie Fox Farm Kitchen
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*
(*Spread cleaned, dried raw seeds on a baking sheet with 2 tsp melted butter & a pinch of salt; bake @ 300° for 35-45 minutes until golden.)
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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