Is it bread? Or, is it a cake? We will let you decide. This pumpkin bread cake recipe is easy and fast to make. It is extremely moist when you use fresh pumpkin that is juicy. Make and serve pumpkin bread cake all Autumn long. Place it on the Halloween party and Thanksgiving dinner dessert table, too.
Some pumpkin breads use a cake mix. However, this recipe is made from scratch. Fresh, homemade baked goods always taste better than recipes that use boxed cake mix. But, don’t take our word for it. Rather, make this pumpkin bread cake recipe and taste the difference!
This bread cake is excellent for freezing. But, it is so good that we suspect there will be little left to freeze after you serve it in any Fall setting. Freeze it for up to one month.
Contributed by: Amoreena from Van Buren, AR.
Pumpkin Trivia: Pumpkins are grown all over the world on six of the seven continents. Antarctica is the sole exception. They are even grown in Alaska, too.
| 2 cups | fresh cooked pumpkin puree or canned pumpkin |
| 1/2 c. | oil |
| 3/4 tsp | cinnamon (more of this if you like) |
| 1 | egg |
| 2 cups | sugar |
| 1/2 tsp. | pumpkin spice (more of this if you like) |
| 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) |
NOTE: Watch the cooking time it will be slightly different depending on the baking container you use.
This pumpkin bread cake recipe tastes best with fresh, homemade pumpkin puree. It’s easy to make. Here’s how:
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