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.
Nutrition & Diet Analysis (per serving)
1275
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).