pumpkin bread

Lately, fall equals pumpkin. I feel this way, at least. More on that later. Starbucks is probably one of the best at making pumpkin items: lattes, scones, and my mother's favorite: pumpkin bread. I often have a bite whenever she gets a slice of this yummy seasonal bread. It's good, of course, but I always felt like it was slightly chemical-tasting. Since I got out of school early today, I plopped down my backpack and found this great recipe:
Ingredients
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon allspice
½ teaspoon salt
4 eggs
1 cup sugar
¼ cup brown sugar
½ teaspoon vanilla
¾ cup pumpkin puree
¾ cup canola oil
¼ cup chopped pumpkin seeds, optional {I used chopped walnuts}
Directions
Preheat oven to 350 degrees. Butter an 8 x 4 inch loaf pan.
Combine the flour, soda, powder, spices and salt in a bowl.
Beat the eggs, sugars and vanilla together in an electric mixer on high speed for 30 seconds. Add the pumpkin and the oil and mix well.
Add the dry ingredients and mix well. Pour into prepared loaf pan and sprinkle with pumpkin seeds, if desired.
Bake 60 minutes, or until a toothpick comes out clean.
Let cool in pan 10 minutes, and then turn onto cooling rack to cool completely.

xoxo,
almost eloise