Sam G-D's Pumpkin Bread modified from Alton Brown
Why I Love This Recipe
I found this recipe while watching food network; I love watching food channel because I am a Chef myself. I have 1 element or in other words a pure substance that would be salt (NaCl). A homogenous mixture would be baking powder. Two Heterogenous mixtures would be shredded pumpkin and Pumpkin seeds on the loaf and the shreds in the loaf. Then I have other ingredients such as All-Purpose flour, (Pure Substance) cinnamon, Pure Substance vegetable oil, (Homogeneous) large eggs, (HeteroGeneous) vanilla extract. (HomoGeneous) A Physical change would be when I will mix the Ingredients together to make the batter. Another physical change would be when the batter is baking and becoming a loaf. A chemical change would be when the color of the bread changes to a darker color. Physical Change would be when it changes in temperature when the loaf gets really hot.
Submitted by: "Sam G-D"
Ingredients You'll Need
2 cups all-purpose flour - 475ml
2 teaspoons cinnamon - 10 ml
1 teaspoon baking soda - 5ml
1/4 teaspoon baking powder- 1.25 ml
1/2 teaspoon salt - 2.5
1 1/2 cups sugar- 370ml
3/4 cup vegetable oil- 180ml
3 large eggs-171 gm
1 teaspoon vanilla extract - 5ml
3 cups shredded fresh pumpkin- 750 ml
1 cup toasted pumpkin seeds-250ml
Preheat the oven to 325 degrees F.- 165 degrees C
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 9 by 5 by 3-inch loaf pan - 22.86 by 12.7 by 7.6. If your pan is not non- stick coat it with butter and flour.
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.
For muffins temperature should also be 325 degrees F - 165 degrees C, but bake for 30 minutes.