How To Make Pumpkin Bread Cake Recipe

Pumpkin Bread Cake Recipe Description

Easy and fast to make. Extremely moist when you use fresh pumpkin that is juicy. You will like this Halloween Pumpkin Bread Cake,

Contributed by: Amoreena from Van Buren, AR

2 cups	fresh cooked 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. Excellent for freezing.

Bake pumpkin halves face down on a cookie sheet in the oven, after removing the strings and seeds.
Bake at 325 degrees for 1 hour or till tender.
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.
The pumpkin pulp will be easy to scrape out and put in a bowl.
Place 2 cups in freezer bags and freeze till you need it.