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Safely light pumpkins


Pumpkin Bread / Cake Recipe

Description: Easy and fast. Extremely moist when you use fresh pumpkin that is juicy. You will like this Halloween Pumpkin Cake

Contributed by: Amoreena from Van Buren, AR


Ingredients:

2 cups fresh cooked or canned pumpkin
1/2 c. oil
3/4tsp (more, if you like) cinnamon
1   egg
2 cups sugar
1/2 tsp (more of this too, if you like) pumpkin spice
3/4 tsp salt
2 tsp   soda
1/2 c. chopped nuts (Optional, but Pecans are great!)
2 1/2 c. all-purpose flour
1/2 c. raisins (optional)(Use only a 1/4c. if you are using fresh juicy pumpkin or it will be too moist)


Preparation Directions:

  1. Mix all ingredients together beating until smooth.
  2. Fill greased & floured bunt pan, bread pan, or 1 lb coffee can(half full)
  3. Bake 1 hour and 30 minutes in a 350 degree oven.

NOTE: Watch the cooking time it will be slightly different depending on the baking container you use. Excellent for freezing.


Making your own puree:

  1. Bake pumpkin halves face down on a cookie sheet in the oven, after removing the strings and seeds.
  2. Bake at 325 degrees for 1 hour or till tender.
  3. Make sure your pumpkin is cut straight in half so you can get a good seal when it is face down on the cookie sheet. This allows for it to steam inside; cooking the pumpkin.
  4. The pumpkin pulp will be easy to scrape out and put in a bowl.
  5. Place 2 cups in freezer bags and freeze till you need it.


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