Pumpkin Bread (Caribbean)
A flavorful Caribbean-inspired pumpkin bread featuring warm spices, chopped pecans, and a moist, dense texture. Perfect for breakfast, snacks, or dessert, this bread offers a delightful combination of sweet pumpkin and aromatic spices that appeal to both spice lovers and pumpkin enthusiasts alike.
Ingredients
- 2 cups fresh or canned pumpkin puree ⓘ
- 3 cups packed brown sugar ⓘ
- 1 cup corn oil
- 4 eggs ⓘ
- 2 teaspoons vanilla ⓘ
- 3 1/3 cups plain flour ⓘ
- 2 teaspoons baking soda ⓘ
- 2 teaspoons salt
- 1 teaspoon baking powder ⓘ
- 1 1/2 teaspoons cinnamon ⓘ
- 1/4 teaspoon cardamom
- 1/2 teaspoon ground cloves ⓘ
- 1/2 teaspoon ground mace ⓘ
- 1/2 teaspoon freshly grated nutmeg ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 2/3 cup coconut milk ⓘ
- 1 3/4 cups coarsely chopped pecans ⓘ
Instructions
- Beat together the brown sugar and corn oil until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Sift all dry ingredients (flour, baking soda, salt, baking powder, cinnamon, cardamom, ground cloves, ground mace, nutmeg, ground ginger, ground allspice) together.
- Gradually beat the dry ingredients into the batter, alternating with the coconut milk, until smooth.
- Stir in the pumpkin puree with a wooden spoon.
- Fold in the chopped pecans.
- Pour the batter into three greased and floured loaf pans.
- Set the pans on the middle rack of a preheated 350°F (175°C) oven.
- Bake until the bread tests done (about 60 minutes).
- Cool in the pans on a rack for about 30 minutes.
- Unmold the bread onto a rack and cool completely.
- Serve warm with butter.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of rum or a splash of orange juice to the batter. If you don't have all the spices on hand, you can substitute with a store-bought pumpkin spice mix. Ensure your eggs are at room temperature for better incorporation into the batter, and avoid overmixing once you add the flour to maintain a tender crumb.
Serving Suggestions
Serve warm with a pat of butter for a delightful treat, or pair it with a dollop of cream cheese for a richer experience. This pumpkin bread also pairs beautifully with Fruit Trifle for a festive dessert spread. For a delicious breakfast, enjoy it alongside a cup of coffee or tea, or serve it with Oven-Fried Vegetables(Low-Fat) for a balanced meal.
Storage & Reheating
To store leftovers, wrap the cooled pumpkin bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze slices wrapped individually in plastic and then in foil for up to 3 months. Reheat in the microwave or slice and toast for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread (Caribbean) contains roughly 317 calories, with 1g protein, 33g carbohydrates, and 5g fat. It is a good source of iron (13% of the Daily Value), calcium (12% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 1178mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. To make it, peel and dice the pumpkin, then roast it until tender. Once cooled, blend it until smooth. Make sure to drain any excess moisture to avoid a soggy batter. Fresh pumpkin will add a vibrant flavor and color to your bread.
What can I substitute for corn oil?
If you don’t have corn oil, you can substitute it with vegetable oil or canola oil, which will work similarly. For a more flavorful option, consider using melted coconut oil or olive oil, but keep in mind that these may slightly alter the flavor profile of the bread.
Can I make this recipe gluten-free?
Yes, you can make this pumpkin bread gluten-free by substituting the plain flour with a gluten-free flour blend. Be sure to check that the blend contains xanthan gum or add it separately. This will help maintain the structure and texture of the bread while keeping it suitable for gluten-sensitive diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).