How To Make Pumpkin Bread Cake Recipe

Autumn Halloween Pumpkins

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 cupsfresh cooked or canned pumpkin
1/2 c.oil
3/4 tspcinnamon (more of this if you like)
1  egg
2 cupssugar
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)  

Pumpkin Bread Cake Recipe 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° F 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.

Also see these great recipes:

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TGN’s Garden Recipes – You grow them all season. Now, you cook and bake your harvest.

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Holiday Recipes – All sort of recipes for all sorts of holidays.

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