Pumpkin Bread (Caribbean) Recipe

Name: Pumpkin Bread (Caribbean)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. fresh or canned pumpkin puree; 3 c. packed brown sugar; 1 c. corn oil; 4 eggs (room temperature); 2 tsp. vanilla; 3 1/3 c. plain flour; 2 tsp. baking soda; 2 tsp. salt; 1 tsp. baking powder; 1 1/2 tsp. cinnamon; 1/4 tsp. cardamon; 1/2 tsp. ground cloves; 1/2 tsp. ground mace; 1/2 tsp. freshly grated nutmeg; 1/2 tsp. ground ginger; 1/2 tsp. ground allspice; 2/3 c. coconut milk; 1 3/4 c. coarsely chopped pecans

Servings: persons

2 c. fresh or canned pumpkin puree
3 c. packed brown sugar
1 c. corn oil
4 eggs (room temperature)
2 tsp. vanilla
3 1/3 c. plain flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. cardamon
1/2 tsp. ground cloves
1/2 tsp. ground mace
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground allspice
2/3 c. coconut milk
1 3/4 c. coarsely chopped pecans

1
Beat together brown sugar and oil.
2
Add eggs,
3
one at a time, and
4
beat
5
well
6
after each addition.
7
Mix
8
in
9
vanilla extract. Sift all dry ingredients together and
10
beat into the batter gradually,
11
alternating with the
12
coconut
13
milk
14
until smooth. Stir in pumpkin puree with a wooden spoon and fold in nuts.
15
Pour into 3 greased and floured loaf pans
16
and
17
set
18
on middle rack of 350u00b0 oven until bread tests done.
19
Cool in pans on
20
rack for about 30 minutes, then unmold on
21
rack
22
and
23
cool completely.
24
Good warm with butter.

2370

kcal

Calories

Fat

360

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 c. fresh or canned pumpkin puree, 3 c. packed brown sugar, 1 c. corn oil, 4 eggs (room temperature), and more.

Yes, Pumpkin Bread (Caribbean) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Bread (Caribbean)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions