Ingredients
• 2 cups all-purpose flour
• 2 teaspoons 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
• 1 cup toasted pumpkin seeds (I didn't put this into mine)
• 3 cups shredded fresh pumpkin
*Cut into the pumpkin and take out sections and scrap off the seeds and strings,
then grate the flesh of it on a cheese grater. If you don't have one GO GET ONE!;)
* I made two thinner loafs with this so I could try adding dried cranberries. I made one with and one without. I LOVED it with the cranberries! It's great both ways.
Directions
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
*Here is an example of sifting in case you do not know how. Just put all the ingredients you are sifting together in one of these strainers and shake it into the bowl. 
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. 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. *( Since I made 2 thinner loafs out of the recipe mine only took about an hour)
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.
