Pumpkin Bread

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white granulated sugar
• ½ cup light brown sugar
• 1/4 cup vegetable oil
• 8 oz greek yogurt
• 3 large eggs
• 1 teaspoon vanilla extract
• 15 oz can pumpkin
• 1 ½  cups shredded carrots
• (optional) 1 cup roasted pumpkin seeds

Directions

Preheat the oven to 325 degrees F.

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

In a separate bowl, mix the sugar, vegetable oil, pumpkin, carrots, yogurt, eggs, and vanilla. Combine both mixtures and fold in the 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. 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.