Pumpkin and Walnut Bread Cake

1. Soak the raisins for 10 minutes.

   Clean the pumpkin, cut it into pieces and cook it in a pan with a little water.

2. Boil the bread in the milk in a large pot until completely absorbed, turn off and let cool.

3. If necessary, crush the bread in order to remove the milk and put it in a bowl.

   Drain the pumpkin and squeeze it well in order to remove excess water and then add it to the bread.

5. Beat with a fork the eggs with the sugar and a pinch of salt and add the raisins with the walnuts without the skin.

6. Mix the mixture well to evenly distribute the ingredients and then pour into a buttered and floured cake pan. Poured the mixture sprinkle with brown sugar.

   Bake in preheated oven at 350° F degrees for about 1 hour, do the toothpick test to see if it really is ready, if this comes out dry you can turn off the oven otherwise continue cooking for another 5 / 8 minutes. Turn off and allow to cool before serving.

7. You can find my Italian version by clicking HERE

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