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Ingredients
• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• ¼ tsp Nutmeg
• ¼ tsp Clove
• ¼ tsp ginger
• 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 pureed fresh pumpkin
• ¼ cup raisins
• ¼ cup nuts
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Directions
1. Preheat the oven to 325 degrees F.
2. Sift the flour, cinnamon and spices, baking soda, baking powder, and salt together.
3. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla.
4. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds.
5. 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.
6. Bake for 1 hour and 15 minutes.
7. At this point a knife inserted into the middle of the loaf should come out clean.
8. Cool for 15 minutes and turn out onto a cooling rack.
9. Cool completely.
10. For muffins, temperature should also be 325 degrees F., but bake for 30 minutes.
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