Easy Pumpkin Bread – Perfect for the Holidays!

My friends’ and colleagues’ requests for cornbread were starting to take a toll on my wallet (butter is NOT CHEAP inna Jamaica) so I decided to start breaking pumpkin bread instead. NO BUTTER (yay)! NO DAIRY (so I can eat it without feeling sick) and pumpkin is everywhere. There are a bajillion ways to make pumpkin bread, but this recipe uses ingredients that you will almost always find on hand in a Jamaican kitchen.




2 cups mashed pumpkin (you can either cook in oven or boil on the stove – if you boil, make sure you strain pumpkin with cheesecloth afterward to remove excess water)

4 eggs

1 cup oil

2/3 cup water

3 cups sugar

3 ½ cups flour

2 tsp baking soda

1 ½ tsp salt

1 tsp cinnamon

1 tsp nutmeg

½ tsp ginger

(the next time I make this, I may put a little more cinnamon, nutmeg n ginger – also, these were powdered spices, I don’t know the amounts if you use it fresh – it would probably want more).


Also, this recipe makes a LOT of bread, perfect for sharing. Half the recipe if you want.


  1. Preheat oven – I put mine at about 200 degrees.
  2. Grease and flour baking pans. I happened to have shortening on hand, but if you don’t oil works just as well.
  3. Mix pumpkin, eggs, oil, water and sugar in a large bowl. In another bowl, mis all of the dry ingredients. Gradually add the dry ingredients to the pumpkin mixture in the large bowl. Stir as you go along.
  4. After the ingredients are blended, pour the batter into the baking pans and put in oven. The bread is done when a fork inserted in the middle comes out clean. I think mine took about a half hour. You can eat it hot, but it tastes even better the day after it is baked! I bet it would also be yummy with walnuts or pecans (if that is in your budget).

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