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)
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.
- Preheat oven – I put mine at about 200 degrees.
- Grease and flour baking pans. I happened to have shortening on hand, but if you don’t oil works just as well.
- 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.
- 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).