This pumpkin bread is a great Autumn recipe and can be served for dessert, breakfast, or as a snack. The recipe is a reflection of American techniques and Caribbean ingredients. This recipe tastes best when fresh pumpkin puree is used. See the end of the recipe on how to make a fresh puree. If West Indian pumpkins aren't available in your area, feel free to substitute butternut squash or an American pie pumpkin. If you must resort to it, you can use a canned pumpkin puree. Also, you may forgo the cinnamon, nutmeg, and allspice if you replace it with one (1) tablespoon of pumpkin pie spice.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 1 loaf
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1 cup pumpkin puree (fresh or canned)
- 3/4 cup sugar
- 1/2 cup melted butter
- 2 large eggs
- 1/2 cup raisins (optional)
- Preheat the oven to 350 degrees Fahrenheit (177 Celsius).
- Generously grease a 9x5 loaf pan.
- In an adequately sized bowl, sift together the all purpose flour, baking powder, cinnamon, nutmeg, salt, and allspice. Set the bowl aside.
- In another bowl, using an electric beater, mix together the pumpkin puree, sugar, butter, and eggs. When the ingredients are thoroughly combined, gradually add in the flour mixture. Beat until all ingredients are well mixed. Lastly, fold in the raisins if you are using them.
- Pour the batter into the prepared loaf pan.
- Place the pan on the middle rack of the oven and bake for 50 to 60 minutes. The loaf will have risen and a toothpick inserted into the middle of the loaf should come out clean.
- When the bread is done baking, remove it from the oven and allow it to cool on a wire rack for about 15 minutes. Then turn the bread out of the pan and allow it to cool completely on the rack.
- Wait until the bread is completely cooled before slicing and serving.
- Thoroughly wash the outside of the pumpkin to remove all dirt and impurities.
- Don’t peel the skin off the pumpkin just yet.
- Carefully, cut the pumpkin in half.
- Scrape off the seeds and discard.
- Continue to cut the pumpkin into uniform size pieces.
- Place the pumpkin pieces into a large pot of salted water.
- Bring the water to a boil and continue to cook until the pumpkin pieces are soft (easily pierced with a fork) but not mushy.
- Remove the pumpkin pieces from the water and allow them to cool enough to handle.
- Now you can easily peel away the skin and discard it.
- Puree the pumpkin flesh in a food processor, blender, or with a hand beater.