Pumpkin Loaf

Being a pumpkin lover and with a big pumpkin sitting on my kitchen top, how could this yummylicious recipe escape from my baking list... Here comes my Pumpkin Loaf, just freshly out of the oven and in time for an early afternoon tea.  You might be puzzled, but puzzle not, as I bake this loaf few days ago and is only uploading and sharing it now with everyone ~ smile ~

Ingredients:
2 cups + 1 tbsp. caster sugar
1 cup vegetable oil
3 eggs + 1 egg yolk
15 oz. pumpkin puree
3 cups plain flour
1 tsp. ground cinnamon (sifted)
1 tsp. baking soda (sifted)
1/2 tsp. salt (sifted)
1/2 tsp. baking powder
1/2 cup pumpkin seeds (divided between two loaves)

Methods:

1. Line two 9"x5"x3" loaf pans with parchment paper and set aside.
2. In a large mixing bowl, combine caster sugar, oil, pumpkin and eggs until smooth.  Set aside.
3. In a separate bowl, combine plain flour, ground cinnamon, baking soda, salt and baking powder.  Add the dry ingredients into the wet ingredients (2) and stir together gradually until just incorporated and there are no lumps.
4. Divide batter into two prepared loaf pans.
5. Sprinkle pumpkin seeds evenly over each loaf.
6. Bake in a preheated oven of 170 degree Celsius for 60-65 minutes or until a wooden skewer inserted comes out clean and crumb-free.
7. When done, let cool in pans for about 15 minutes, lift out of pans with edges of parchment paper and let cool completely.
8. Remove parchment paper, slice and enjoy.

I adapted this recipe from 'delightfulemade.com' with slight amendments to suit my family's liking.