Pumpkin Bread II

Info
Cook Time: 1 hour

Serves: 16

Ingredients

 * 4 eggs
 * 1 cups canola oil
 * 1 (15-ounce) can pumpkin puree
 * 3 cups sugar
 * 3½ cups flour
 * 1½ teaspoons baking soda
 * 2 teaspoons salt
 * 2 teaspoons ground allspice
 * 2 teaspoons ground cinnamon
 * 1½ teaspoons nutmeg
 * 2 tablespoon raw pumpkin seeds, for garnish

Directions

 * 1) Preheat oven to 375 °F.
 * 2) Butter and lightly flour 2 medium loaf pans (8 1/2 by 4 1/2 by 2 1/2 inches).
 * 3) Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
 * 4) In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
 * 5) With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
 * 6) Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
 * 7) Divide the mixture equally between the 2 loaf pans.
 * 8) Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
 * 9) Bake 40 to 45 minutes until a tester inserted into the center of each loaf comes out clean.
 * 10) Allow loaves to cool in the pans for 5 to 10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.

Source
Pumpkin Bread II from the Wikibooks Cookbook—original source of recipe, licensed under the GNU Free Documentation License