West Indian Pumpkin Bread
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For the story of this recipe, see my blog from January 31, 2011: Trini-Inspired Humor, and Friends Bearing Gifts West Indian Pumpkin Bread
This is my fourth version, and the one I like the best: moist with a good texture and a subtle hint of spice. Butternut squash is generally a good substitute if you can’t find West Indian pumpkin, but I haven’t tried it in this recipe: There’s pumpkin everywhere in the Caribbean….but no butternut squash.
We like the bread all by itself, or spread with a bit of cream cheese.
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/4 tsp baking powder
3/4 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
1/2 cup vegetable oil
3/4 cup brown sugar, lightly packed
2 eggs
1 tsp vanilla
1 1/2 cups grated West Indian pumpkin
1/3 cup chopped walnuts (optional)
1/4 cup raisins (optional) (coarsely chop if raisins are large)
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1. Preheat oven to 350˚F and grease an 8 ½" x 4 ½" loaf pan.
2. Combine dry ingredients and set aside.
3. In a large bowl, beat oil and sugar together using a whisk or wooden spoon. Add eggs and beat until batter is creamy. Stir in vanilla, then grated pumpkin and mix well.
4. Stir walnuts and raisins (if using) into dry ingredients. Add to pumpkin mixture and stir until well combined.
5. Spread in prepared pan and bake 50–60 minutes, or until a tester inserted in the center comes out clean.
6. Let stand in pan for 10 minutes and then turn out onto a rack to cool. Makes 1 loaf. |
Our mutual friend, Susan, told me that they scattered West Indian pumpkin seeds down the hill in front of their house and had a bumper crop for years.
This recipe looks marvy.
I’m no gardener, but I’ve been told they’re dead easy to grow. Guess Sue proved it…..