I always want something pumpkin flavored this time of year!
2 cups flour
1 cup turbinado sugar
1 tsp sea salt
1 tsp baking soda
2 tsp cinnamon
3 eggs, beaten
1 can pumpkin purée
1/2 cup vegetable oil
2 tsp vanilla Nielsen Massey
1/2 cup roasted and salted pumpkin seeds
Pro tip: Even with non-stick pans, I spray generously with Pam no stick baking spray made with flour. It helps with easy removal and ensures definition in shape.
Preheat oven to 350 degrees. In a large bowl, combine all dry ingredients. In a small bowl, combine wet ingredients. Pour wet ingredients over dry ingredients & mix well.
Pour into 9×5 bread pan. Top with pumpkin seeds. Bake 350 degrees for 60 minutes or until a toothpick comes out clean when poked in the center of bread. Cool for 10 minutes before removing from pan.
Don’t forget to add love, it makes all the difference!