This recipe was featured at the 2015 EMPRESS Retreat and was submitted by Chef Julia Dorn (Group 86). It can be made gluten-free or not and is great for breakfast or a snack. Try freezing it and voilà: breakfast on-the-go!
2 cups oat flour (put about 2 1/2 cups whole oats in a blender…voila, oat flour!) if making gluten free, OR two cups regular flour
1 tsp salt
2 tsp baking soda
2 cups sugar
2 cups pumpkin puree
1 cup oil
4 eggs (beaten)
1 1/2 cup water
1 tsp nutmeg
2 tsp cinnamon (i use…4. but to each their own)
1 tsp ground pimento
1 cup raisins and or walnuts (optional)
Preheat oven to 350 degrees (about 175 celsius) and grease and flour two loaf pans (or whatever pans…i make this in literally any pan I have available)
Whisk together dry ingredients (flour, salt, baking soda, and spices) in a medium sized bowl and set aside.
In a large bowl, mix together sugar, pumpkin puree, oil, eggs, water until well blended.
Gently stir in the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans.
Bake for about 35-45 minutes (monitor the baking and check it often by sticking a knife or skewer into the middle until it comes out clean – in Jamaican ovens I have found the suggested baking time doesn’t matter)