Pumpkin Bread RecipeNothing is more comforting on a chilly, wet fall day than the fragrance of something warm and spicy baking in the oven. Pumpkin bread is one of those classic autumn treats that is tasty no matter the weather.The larger pumpkins in the store are generally best for decorative uses. For cooking, you will need one of the smaller "pie pumpkins." This recipe by Alton Brown doesn't use canned pumpkin. It uses fresh, shredded pumpkin. If you've never cooked with a fresh pumpkin before, it is surprisingly easy. Cut the pumpkin in half, and remove the seeds. Then, use a box grater or a food processor to grate the flesh of the pumpkin into a MASH.For this recipe, you will need three cups of shredded pumpkin. Pack it into the measuring cup, and then cover it with plastic wrap or a wet paper towel to keep it moist. Preheat the oven to 400 degrees.Next, take about a cup of the pumpkin seeds that you cleaned out of the pumpkin. Wash them, and remove any strings from the seeds. Place the seeds in a pan, and roast them in the oven for about five minutes. After the seeds are roasted, turn the oven temperature down to 325 degrees.In a medium bowl, mix two cups of flour with two teaspoons of cinnamon and a half-teaspoon of salt. Stir in a teaspoon of baking soda and a quarter teaspoon of baking powder. Set this bowl of dry ingredients aside.In a large bowl, lightly beat three eggs. Thoroughly whisk in a cup and a half of sugar. Drizzle in three-quarters of a cup of vegetable oil, blending the whole time. Stir in one teaspoon of vanilla extract and the roasted pumpkin seeds. Fold in the shredded pumpkin, making sure that all of the ingredients are thoroughly mixed.To make sure that the batter mixes up correctly, you will want to stir the dry ingredients into the wet ingredients. This will help avoid pockets of unmixed batter. Fold the ingredients together just until mixed. For the best bread texture, do not over-mix this batter.Pour the mixture into a non-stick nine by five by three loaf pan. Place the pan in the center of the preheated oven, and bake for about an hour and 15 minutes or until the center of the loaf tests as done.Allow the loaf to cool for 15 minutes before turning it out onto a cooling rack. Let it cool for an hour before eating for the best texture and flavor.Pumpkin bread is an excellent bread for breakfast, dessert or brunch. It also makes a tasty snack to go along with a steaming cup of hot cocoa or coffee.