2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon ground nutmeg
1 ¼ cups sugar
¾ cup vegetable or canola or safflower oil or melted butter
1 teaspoon vanilla
3 cups fresh pumpkin shredded or 1 (15) ounce can pumpkin puree
1 cup pecans, or walnuts or toasted pumpkin seeds (optional)
Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl. Whisk to combine.
In another bowl, combine the sugar, eggs, oil and vanilla. Whisk to combine.
Combine the dry ingredients with the wet ingredients and stir until blended.
Add the pumpkin and nuts if using. Mix to incorporate.
Butter and flour a 9X5 inch loaf pan. Pour the batter into the loaf pan.
Bake in a 325-degree oven for 1 hour or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes before removing.
If making muffins, bake for about 30 minutes or until a toothpick inserted comes out clean.
Makes 1 loaf or 8-12 muffins