Here's a nice moist pumpkin recipe good all year long.
Ingredients: 16 oz. can pumpkin 1 2/3c. sugar 2/3c. vegetable oil 2t. vanilla 4 eggs 1/2c. raisins 2t. baking soda 1t salt 3c. all-purpose flour 1t ground cinnamon 1/2t ground cloves 1/2t baking powder 1/2c. coarsely chopped nuts
Preparation: Preheat oven to 350 degrees. Grease bottoms of 2 bread pans. Mix pumpkin, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes until toothpick comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature, up to 4 days or refrigerate up to 10 days.