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.
This bread cake is excellent for freezing.
Contributed by: Amoreena from Van Buren, AR.
Pumpkin Trivia: Pumpkins are grown all over the world on six of the seven continents, with Antarctica being the sole exception. They are even grown in Alaska.
| 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.
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