Pumpkin Bread

 Are you old-school? 

Do you have any old-school tendencies? 

Do you rock a fanny pack? Or do you use a scrunchie in your hair? 

 Do you still use a cassette player? 

Do you still have a boom box? 

Do you still say things like "duh" or "sike" (I know it's spelled psyche, but in the 90's it was definitely "sike").

Do you still eat things with high-fructose corn syrup in them? Because that's totally not a cool thing to do anymore. 

It's all about fresh. 

I have to admit, I do like fresh. I also like a high fructose corn syrup cookie now and then.

 How do you feel about tabs? Are you down with them? 

I'm not. I hate them. I think I'm a little slow using tabs. 

What happens is I end up having 10 open internet windows at a time. It gets very confusing. I don't know why I do this to myself. Using tabs is smart, it's practical, and I just won't do it. I know it's silly. I know it's confusing. I just can't seem to "get with the program".

 This weekend I baked with Lani. An adorable girl who will eat a processed, high-fructose corn syrup cookie with me any day!

Pumpkin Bread

Ingredients:

1 cup white whole wheat cups flour

1 cup all-purpose flour

1 tbsp cinnamon

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 shredded fresh pumpkin

1 cup toasted pumpkin seeds

Directions:

Toast pumpkin seeds in oven at 400 degrees F for 10 minutes.

Lower oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Fold in half of the pumpkin seeds and shredded pumpkin. Add dry ingredients to wet ingredients. 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.

Bake for 1 hour and 15 minutes to 1 hour and 35 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 325 degrees F., but bake for 30 minutes.