Nothing says fall like sweet breads made out of gourds. In October, my boyfriend Adam and I went to a pumpkin carving party with our friends. His vision was to scrape the inside of the pumpkin until it was paper thin and the pattern could show a soft orange glow when the candle was lit. After 30 min of constant scraping, we left with a stuffed gallon-sized bag of shredded pumpkin. What else to do, than to make pumpkin bread! My search for a recipe led me online to Food Network and Alton Brown. I omitted the pumpkin seeds, because from previous experience, their texture isn't pleasant once the bread isn't fresh.
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
Preheat the oven to 325 degrees. Mix 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. Once the ingredients are all incorporated, pour into a greased muffin tin. Bake for 30 minutes. At this point a toothpick inserted into the middle of a muffin should come out clean.
I acquired this recipe from Alton Brown on the Food Network.
