This pumpkin bread is a great Autumn recipe and can be served for dessert, breakfast, or as a snack. The recipe is a reflection of American techniques and Caribbean ingredients. This recipe tastes best when fresh pumpkin puree is used. See the end of the recipe on how to make a fresh puree. If West Indian pumpkins aren't available in your area, feel free to substitute butternut squash or an American pie pumpkin. If you must resort to it, you can use a canned pumpkin puree. Also, you may forgo the cinnamon, nutmeg, and allspice if you replace it with one (1) tablespoon of pumpkin pie spice.

See Also

Pumpkin Flan

Pumpkin & Lobster Bisque

Pumpkin Empanadas