Ingredients:
- 280g plain flour
- 70g toasted pumpkin seeds
- 200g shredded fresh pumpkin
- 1 teaspoon vanilla extract
- 3 large eggs
- 180ml vegetable oil
- 300g granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 teaspoons cinnamon
Method
Serves: 1 loaf or 1 1/2 dozen small muffins
Preheat the oven to 170C/ Gas 3.
Sift 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 and pumpkin seeds. Once the ingredients are all incorporated pour into a non-stick 22 by 12 by 8-cm loaf pan.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean.
Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 170C/ Gas 3, but bake for 30 mins.
This Recipe was taken from foodnetwork.co.uk
