I made this into a loaf in a breaded and floured pan, and increased the baking time until a pick came out clean. I had a little over a cup of pumpkin (and it might've been squash, actually, frozen from last year's garden), so it was on the moist side. It still held together in loaf form. I had no raisins, so I added some chopped walnuts. With all my modifications, it still came out great.
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